Restaurant Recipes

Downtown Grill Catfish LaFitte

This is one of my favorite ways to prepare catfish. Even those who dislike catfish love it fixed this way.

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Yield: 4 servings

Ingredients

  • 2 large eggs, beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons salt, divided
  • 1 1/2 teaspoons ground red pepper, divided (may need 2 1/2 teaspoons)
  • 4 farm-raised catfish fillets, about 1 1/2 pounds
  • Vegetable oil
  • 12 large fresh shrimp, unpeeled
  • 1 tablespoon butter or margarine
  • 2 teaspoons minced garlic
  • 1/4 cup sweet vermouth
  • 2 cups whipping cream
  • 1/4 cup chopped green onions, divided
  • 2 teaspoons lemon juice
  • 3 very thin cooked ham slices, cut into strips
  • Garnish: lemon wedges

Instructions

  1. Combine eggs and milk, stirring until well blended.
  2. Combine flour, 1 teaspoon salt, and 1/2 teaspoon red pepper in a shallow dish. Dredge fish in flour mixture; dip in milk mixture. Dredge again in flour mixture.
  3. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees F. Fry fish for 5 to 6 minutes or until golden; drain on paper towels. Keep warm.
  4. Peel shrimp; devein, if desired. Melt butter in a large skillet over medium heat; add shrimp and garlic, and cook until shrimp turn pink, stirring often. Remove shrimp, reserving drippings.
  5. 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 1 to 2 teaspoons red pepper; cook 12 to 15 minutes or until sauce is thickened, stirring often.
  6. Place catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions. Garnish, if desired.

Notes

I make the sauce first and keep it warm. I then fry the fish and finish the dish.

Attribution

Posted by GayleL at Recipe Goldmine 3/8/2002 11:03 pm.

Source: The Downtown Grill, Oxford, Mississippi



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