Catfish Classique
From cathyp 16 years ago
- 45 minutes to make
- Serves 4
This is a great recipe from Southern Living.
Ingredients
- 1 large egg shopping list
- 1/2 cup milk shopping list
- 1 1/2 cups all purpose flour shopping list
- 1 1/4 tsp salt, divided shopping list
- 2 1/2 tsp red pepper, divided shopping list
- 4 (6 oz) catfish fillets shopping list
- vegetable oil shopping list
- 12 unpeeled, large fresh shrimp shopping list
- 1 Tbsp butter shopping list
- 2 tsp minced garlic shopping list
- 1/4 cup dry vermouth shopping list
- 2 cups whipping cream shopping list
- 1/4 cup chopped green onions, divided shopping list
- 2 tsp fresh lemon juice shopping list
How to make it
- COMBINE egg and milk, stiring until blended.
- Combine flour, 1 tsp salt and 1 tsp red pepper in shallow dish.
- Dredge fillets in flour mixture, dip in milk mixture, and dredge in flour mixture again.
- POUR oil to depth of 2 inches into a dutch oven, heat to 375. Fry fillets, 2 at a time, 6 minutes or until golden. Set aside and keep warm.
- PEEL and devein shrimp. Set aside. Melt butter in large skillet over medium heat. Add shrimp and garlic; saute 4 minutes or until shrimp turn pink.
- Remove shrimp from skillet, reserving drippings in pan. Set shrimp aside and keep warm.
- ADD vermouth to skillet; bring to a boil, and cook 1 minute, stirring constantly.
- Add whipping cream, half of green onions, lemon juice remaining 1/4 tsp salt and remaining 1 1/2 tsp red pepper; cook sauce 15 minutes or until thickened, stiring often.
- TO SERVE, place catfish on a serving platter and drizzle with sauce. Top with shrimp, and sprikle with remaining green onions.
People Who Like This Dish 5
- twill10 Cape Girardeau, MO
- Lsetzer Nowhere, Us
- trigger MA
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- cathyp Temple, TX
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