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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I like catfish and oysters so I tried them together. Great flavor! Goes well with saltines. Does not freeze well. Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground white pepper |
3 cups cubed catfish fillets (1-inch cubes) |
2 tablespoons butter |
2 tablespoons minced red onion |
1/4 cup sherry wine |
2 cups oysters with liquid |
1/2 teaspoon worcestershire sauce |
1/2 cup heavy cream |
1 teaspoon chopped fresh parsley |
ground black pepper to taste |
Directions:
1. Mix flour, salt, and white pepper on a plate.
2. Roll catfish cubes in flour mixture to coat and shake off excess.
3. Heat butter in a large pot over medium-high heat until melted and bubbling.
4. Stir in catfish; cook about 20 seconds per side.
5. Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.
6. Pour the cream into a small bowl. Ladle about 1/4 of the hot liquid from the pot into the cream; stir to heat the cream evenly. Pour the cream mixture back into the pot; stir. Continue cooking until heated through, being careful not to bring the mixture to a boil, another 5 to 7 minutes.
7. Ladle into bowls; top with fresh parsley and black pepper to serve.
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