CATFISH LAFITTE
This is a signature dish of The Downtown Grill in Oxford, MS. Named after the "gentleman pirate" of New Orleans, Jean Lafitte, it's the personal favorite of Oxford's most famous current resident, author John Grisham. One of my personal faves, too, and I hope it becomes one of yours. Takes a little time, but it's a feast! In fact, if you ever have to 'walk the plank', you might want to request this for your last meal. :) P.S. No single step is difficult. However, the fact that you're juggling 3 things on the stove at once (catfish, shrimp and Cajun cream sauce) makes it a little complicated. Please read the recipe through carefully first and decide whether you want to cook the catfish or make the sauce first. Good to have A Plan with this one.
Provided by highcotton
Categories Catfish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine eggs and milk in mixing bowl; stir until thoroughly blended.
- Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
- Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
- Rinse catfish fillets; pat dry with paper towels.
- Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
- When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
- Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
- Meanwhile, melt butter in large skillet over medium heat.
- Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
- Remove shrimp and set aside; add vermouth to drippings in skillet.
- Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
- Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
- To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.
Nutrition Facts : Calories 997.9, Fat 65.6, SaturatedFat 34.6, Cholesterol 396.8, Sodium 981.2, Carbohydrate 55.8, Fiber 2.1, Sugar 0.8, Protein 45.1
CATFISH FILLETS IN WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
- Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
- Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
- Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams
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