A Great Recipe for Fried Fish

I'm going to call this recipe Cavalier Fish Lafitte. It calls for catfish but bass, bream, and crappie are good this way also. This is one of my favorite ways to prepare catfish. Even those who dislike catfish love it fixed this way. Try it with a salad, mashed potatoes, turnip greens or cheese grits as sides.

Try it and let me know how it turns out.


Cavalier Fish Lafitte

2 large eggs, beaten
1 cup milk
2 cups all-purpose flour
1 1/4 teaspoons salt, divided
1 1/2 teaspoons ground red pepper, divided
(may need 2 1/2 teaspoons)
4 farm-raised catfish fillets, about 1 1/2 pounds
Vegetable oil
12 large fresh shrimp, unpeeled
1 tablespoon butter or margarine
2 teaspoons minced garlic
1/4 cup sweet vermouth (if you don't have vermouth you can sub balsamic vinegar)
2 cups whipping cream
1/4 cup chopped green onions, divided
2 teaspoons lemon juice
3 very thin cooked ham slices, cut into strips
Garnish: lemon wedges

Combine eggs and milk, stirring until well blended.

Combine flour, 1 teaspoon salt, and 1/2 teaspoon red pepper in a shallow dish. Dredge fish in flour mixture; dip in milk mixture. Dredge again in flour mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 360 degrees F. Fry fish 5 to 6 minutes or until golden; drain on paper towels. Keep warm.

Peel shrimp; devein, if desired. Melt butter in a large skillet over medium heat; add shrimp and garlic, and cook until shrimp turn pink, stirring often. Remove shrimp, reserving drippings.

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 1 to 2 teaspoons red pepper; cook 12 to 15 minutes or until sauce is thickened, stirring often.

Place catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions. Garnish, if desired.

Servings: 4

NOTE: I make the sauce first and keep it warm. I then fry the fish and finish the dish.