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Catfish with Cream Sauce Recipe

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This recipe for Catfish with Cream Sauce, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 28, 2009


2 eggs
1 c milk
2 c all purpose flour
1 1/4 t salt divided
1 t red pepper divided
4 catfish filets
cooking oil (Peanut preferred)
12 cooked peeled de-veined shrimp
1 T butter
1 to 2 t garlic minced
1/4 c vermouth
2 c whipping cream
1/4 c chopped green onions divided
2 t lemon juice
3 very thin cooked ham slices cut into strips

Whisk together eggs & milk. Combine flour, 1 t salt, 1/4 t red pepper in a shallow dish. Dredge fish in flour then milk and again in flour to coat. Pour oil to a depth of 3 inches in a heavy skillet, dutch oven or use a deep fryer. Heat oil to 360. Fry filets 6 minutes or til golden and drain on paper towels. Keep warm. Melt butter in a skillet on medium heat, add shrimp, minced garlic and cook stirring often til shrimp turn pink. Remove shrimp reserving drippings in pan. Stir vermouth into pan drippings & bring to a boil then cook 1 minute. Add whipping cream, 2 T green onions, lemon juice & 1/4 t salt, 1 t black pepper, remaining red pepper & cook stirring often 12 to 15 minutes or til mixture is thickened. Place fish on a serving plate and drizzle with sauce. Top with shrimp, ham strips and remainder of chopped green onion.




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