Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Novelist John Grisham says this is his favorite catfish recipe.

Recipe by Southern Living April 1997

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Yield:
Makes 4 servings
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Ingredients

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Directions

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  • Combine eggs and milk, stirring until well blended.

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  • 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.

  • 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.

  • Peel fresh shrimp, and devein,if desired.

  • Melt butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.

  • Stir vermouth into reserved drippings; bring to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and 1 to 2 teaspoons ground red pepper; cook, stirring often, 12 to 15 minutes or until sauce is thickened.

  • Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions. Garnish, if desired.

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