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Catfish Lafitte recipe

4 servings

Ingredients:

2 eggs

1 cup milk

2 cups all-purpose flour

1 1/4 teaspoons salt, divided

1 1/2 teaspoons ground red pepper, divided

4 (6 ounce) fillets catfish

vegetable oil

12 unpeeled, large fresh shrimp

1 tablespoon butter or margarine

2 teaspoons minced garlic

1/4 cup white vermouth

2 cups whipping cream

1/4 cup chopped green onions, divided

2 teaspoons lemon juice

3 slices thinly sliced cooked ham, cut into strips

Garnish: lemon wedges

Instructions:

STIR together eggs and milk.

COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.

DREDGE fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees.

Fry fillets 6 minutes or until golden; drain on paper towels.

Keep warm.

PEEL shrimp, and devein, if desired.

MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink.

Remove shrimp, and set aside, reserving drippings in skillet.

STIR vermouth into reserved drippings; bring to a boil, and cook 1 minute.

Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.

ARRANGE catfish on a serving plate, and drizzle with sauce.

Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions.

Garnish, if desired.