Downtown Grill Catfish LaFitte - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Downtown Grill Catfish LaFitte (/showthread.php?tid=197778) |
Downtown Grill Catfish LaFitte - tubeN2 - 04-27-2005 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 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 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. Servings: 4 NOTE: I make the sauce first and keep it warm. I then fry the fish and finish the dish. |