"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fish Lafitte Recipe

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This recipe for Fish Lafitte, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ken Kahao
Added: Thursday, April 20, 2006


2lg eggs
1C whole milk
2C flour
1 1/4tsp salt
1 1/2 - 2 1/2 crushed red pepper
4 fish fillets
Peanut oil
12 unpeeled 16-20 count FRESH Shrimp
1Tbs Irish Butter
2Tbs minced garlic
1/4C Vermouth
2C Whipping Cream
1/4 C chopped green onions
2tsp lime juice w/zest
3 very thin Honey Baked Ham slices

Whisk eggs and milk together
Combine flour, salt, red pepper
Dredge fillets in egg wash then into flour mix, 2 times
Pour oil into frying pan to a depth of 3 inches, bring heat up to 360 degrees, fry the fillets to your liking, drain on paper towel or paper bag
Peel and devein shrimp
Melt butter, add shrimp, garlic and cook until the shrimp began to turn pink; remove shrimp, reserve dregs from the pan along with the drippings
Stir Vermouth into the dregs and drippinigs, bring the mixture to a slow boil and cook 1min, slowly add whipping cream, whisk, 2Tbs green onions, lime juice & zest, 1/4tsp salt and 1-2tsp crushed red peppers, cook 12 minutes stirring often

Plate the fish, drizzle sauce, top w/shrimp and ham, more sauce, sprinkle w/green onions, garnish w/limes

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