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Louisiana Catfish Lafitte

1 c All purpose flour
1 ts Creole seasoning
1/2 ts Cayenne pepper
1/2 ts Milk
1 lg Eggs -- beaten
1/2 c Milk
3 tb Butter
3 lb Catfish fillet
1 Oil as needed
8 oz Shrimp, peeled and deveined
1 tb Garlic -- chopped
8 oz Lean ham -- julienned
1/2 c Dry vermouth
1 1/2 c Heavy cream
1/4 c Scallions -- chopped fine
2 tb Lemon juice


In shallow bowl, combine flour, salt and cayenne. In separate bowl, combine eggs and milk. Dust catfish with flour, dip into egg wash, then back into flour. Set aside for 10 minutes. Fry catfish in 360 degree oil until golden-brown and floating to the surface. Cook shrimp in butter until opaque. Add garlic, ham, and vermouth; cook one minute. Add cream, scallions, and lemon juice. Season with Creole seasoning and cayenne. Continue to cook, reducing sauce by one-third. Put fillets on large platter and ladle the sauce over catfish.





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