Yield
4 servings
Photo: Charles Walton; Styling: Mary Lyn Hill

How to Make It

Step 1

Whisk together eggs and milk.

Step 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.

Step 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.

Step 4

Peel shrimp, and remove veins,if desired.

Step 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.

Step 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.

Step 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.

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