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.
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
- Combine eggs and milk, stirring until well blended.
- 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.
- 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.
- 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.
- 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.
- 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