Catfish Lafitte
Catfish Lafitte
The Downtown Grill
Oxford, Mississippi
2 large eggs
1 cup milk
2 cups all purpose flour
1 ¼ teaspoons salt, divided
1 ½ to 2 ½ teaspoons ground red pepper, divided
4 catfish filets
Vegetable oil
12 unpeeled, large fresh shrimp
1 tablespoon butter or margarine
2 teaspoons minced garlic
¼ cup vermouth
2 cups whipping cream
¼ cup chopped green onions, divided
2 teaspoons lemon juice
3 very thin cooked ham slices, cut into strips (optional, I don't use itl)
Peel shrimp, and remove veins.
Whisk together eggs and milk.
Combine flour, 1 teaspoon salt, and ½ teaspoon ground red pepper in a shallow dish. Dredge filets 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. (I just use a frying pan and less depth of oil.) Fry filets 6 minutes or until golden; drain on paper towels. Keep warm.
Melt butter in a large heavy skillet over medium heat; add shrimp and minced garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.
Stir vermouth into reserved pan drippings; bring mixture to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining ¼ teaspoon salt, and remaining 1 to 2 teaspoons ground red pepper; cook, stirring often, 12 to 15 minutes or until mixture is thickened.
Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions, and garnish, if desired.
