Catfish and Oyster Stew

snakehunter

"I like catfish and oysters so I tried them together. Great flavor! Goes well with saltines. Does not freeze well."
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Ingredients

45 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix flour, salt, and white pepper on a plate.
  2. Roll catfish cubes in flour mixture to coat and shake off excess.
  3. Heat butter in a large pot over medium-high heat until melted and bubbling.
  4. Stir in catfish; cook about 20 seconds per side.
  5. Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.
  6. Pour the cream into a small bowl. Ladle about 1/4 of the hot liquid from the pot into the cream; stir to heat the cream evenly. Pour the cream mixture back into the pot; stir. Continue cooking until heated through, being careful not to bring the mixture to a boil, another 5 to 7 minutes.
  7. Ladle into bowls; top with fresh parsley and black pepper to serve.

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