Catfish Classique
Catfish Classique
Ingrediënten
Makes 4 servings
Prep: 30 min., Fry: 6 min. Per batch, Cook: 21 min.
- 1 large egg
- ½ cup milk
- 1½ cups all-purpose flour
- 1¼ teaspoons salt divided
- 2½ teaspoons ground red pepper divided
- 4 6-ounce catfish fillets (½ inch thick)
- Vegetable oil
- 1 tablespoon butter or margarine
- 12 unpeeled large fresh shrimp
- 2 teaspoons minced garlic about 2 cloves
- ¼ cup dry vermouth
- 2 cups whipping cream
- ¼ cup chopped green onions divided
- 2 teaspoons fresh lemon juice
- Garnish:
- lemon wedges
Instructies
- Combine egg and milk, stirring until blended.
- Combine flour, 1 teaspoon salt, and 1 teaspoon red pepper in a shallow dish.
- Dredge catfish fillets in flour mixture, dip in milk mixture, and dredge again in flour mixture.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 375°.
- Fry fillets, 2 at a time, 6 minutes or until golden; drain on paper towels.
- Set aside, and keep warm.
- Peel and devein shrimp, if desired.
- Melt butter in a large skillet over medium heat.
- Add shrimp and garlic; sauté 4 minutes or until shrimp turn pink.
- Remove shrimp from skillet, reserving drippings in pan.
- Set shrimp aside; keep warm.
- Add vermouth to skillet; bring to a boil, and cook 1 minute, stirring constantly.
- Add whipping cream, half of green onions, lemon juice, remaining ¼ teaspoon salt, and remaining 1½ teaspoons red pepper; cook sauce 15 minutes or until thickened, stirring often.
Notes / Tips / Wine Advice:
To serve, place catfish on a serving platter, and drizzle with sauce. Top with shrimp, and sprinkle with remaining green onions. Garnish, if desired.
