Catfish Lafitte

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

Preparation

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.