"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Catfish Lafitte Recipe

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This recipe for Catfish Lafitte, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Haltom
Added: Tuesday, April 15, 2008


2 large eggs
1 c. milk
2 c. all-purpose flour
1 1/4 t. salt, divided
1 1/2 to 2 1/2 t. ground red pepper, divided
4 catfish filets, about 1 1/2 pounds
vegetable oil
12 unpeeled, large fresh shrimp
1 T. butter
2 t. minced garlic
1/4 c. vermouth
2 c. whipping cream
1/4 c. green onions, divided
2 t. lemon juice
2 very thin cooked ham slices, cut into strips
Garnish with lemon wedges

1. Combine eggs and milk and blend well.
2. Combine flour, 1 t. salt, and 1/2 t. ground red pepper in a shallow dish. Dredge fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
3. Pour oil to a depth of 3 inches into a Dutch oven; heat to about 360. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
4. Peel and devein fresh shrimp
5. Melt butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.
6.Stir vermouth into reserved drippings; bring to a boil and cook 1 minute. Add whipping cream, 2 T. green onions, lemon juice, remaining 11/4 t. salt, and 1 to 2 t. ground red pepper; cook stirring often, 12 to 15 minutes or until sauce is thickened.
7. Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 T. green onions. Garnish, if desired

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is novelist John Grisham's favorite catfish recipe. John was Pawpaw Riser's partner's, BB Smith, college roommate.




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