 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 large eggs |
1 cup milk |
2 cups all-purpose flour |
1 1/4 teaspoons salt, divided |
1 1/2 to 2 1/2 teaspoons ground red pepper, divided |
4 catfish fillets(about 1 1/2 pounds) |
vegetable oil |
12 unpeeled, large fresh shrimp |
1 tablespoon butter or margarine |
2 teaspoons minced garlic |
1/4 cup vermouth |
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 |
Directions:
1. Whisk together eggs and milk.
2. Combine flour, 1 teaspoon salt, and 1/2 teaspoon 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 360°. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
4. Peel shrimp, and remove veins,if desired.
5. Melt butter in a large heavy skillet over medium heat; add shrimp and minced garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.
6. Stir vermouth into reserved pan drippings; bring mixture 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 ground red pepper; cook, stirring often, 12 to 15 minutes or until mixture is thickened.
7. Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions, and garnish, if desired.
|
|