Catfish Lafitte

Cooking Recipes Catalogue

'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham

INGREDIENTS (for 4 servings):


  • STIR together eggs and milk.
  • COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.
  • DREDGE fillets 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. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
  • PEEL shrimp, and devein, if desired.
  • MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink. Remove shrimp, and set aside, reserving drippings in skillet.
  • 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 red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.
  • ARRANGE catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions. Garnish, if desired.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.