Catfish Lafitte Recipe -
Catfish Lafitte Recipe

Catfish Lafitte

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"'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham"

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Original recipe makes 4 servings Change Servings


  1. STIR together eggs and milk.
  2. COMBINE flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish.
  3. 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 degrees. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
  4. PEEL shrimp, and devein, if desired.
  5. MELT butter in a large skillet over medium heat; add shrimp and garlic, and cook, stirring often, 3 to 5 minutes, until shrimp turn pink. Remove shrimp, and set aside, reserving drippings in skillet.
  6. 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 remaining red pepper; cook, stirring often 12 to 15 minutes or until sauce is thickened.
  7. ARRANGE catfish on a serving plate, and drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons chopped green onions. Garnish, if desired.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

I used talapia instead of catfish, but this recipes was OUTSTANDING! I made it for my boyfriend and he loved it too! By far my favorite seafood dish that I have EVER made.

Most Helpful Critical Review
Mar 31, 2004

I added mushrooms and green pepper when cooking the shrimp.


23 Ratings

Jul 14, 2003

Absolutely wonderful.

Dec 28, 2003

This is truly the best catfish we have ever eaten. The recipe is a little time consuming but well worth it. I slice the filets lengthwise into thinner pieces before flouring & frying. They cook faster & I keep the cooked pieces warm in a 200 degree oven. I have made this many times & it has never been anything short of superb!

Aug 15, 2003

Found this easy to fix and very good. Husband really liked it. I did use white wine instead of vermouth, cause it was on hand but it worked fine. I have used several other shellfish with this and all were good.

Oct 03, 2003

Very good but takes a long time to make. Try making it with bluegill,crappie or bass. Make sauce with seasoning in it and poor over raw fish and put in oven

Jul 14, 2003

I tried this with oysters instead of shrimp, too, using the oyster liquid in the sauce and frying the oysters in the batter. This also was met with rave reviews from everyone. There wasn't a morsel left!

Jan 29, 2003

This recipe is excellent! I love the sauce and it isn't difficult to make. I substituted crayfish tails for the shrimp and it is just as excellent. Good with succotash, too!


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