'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham
INGREDIENTS (for 4 servings):
- 2 eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 1/4 teaspoons salt, divided
- 1 1/2 teaspoons ground red pepper, divided
- 4 (6 ounce) fillets catfish
- vegetable oil
- 12 unpeeled, large fresh shrimp
- 1 tablespoon butter or margarine
- 2 teaspoons minced garlic
- 1/4 cup white vermouth
- 2 cups whipping cream
- 1/4 cup chopped green onions, divided
- 2 teaspoons lemon juice
- 3 slices thinly sliced cooked ham, cut into strips
- Garnish: lemon wedges
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.