Recipe by Southern Living magazine
"'Pan-fried catfish in a Cajun cream sauce is my favorite.' --John Grisham"
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1 1/4 teaspoons
1 1/2 teaspoons
ground red pepper, divided
4 (6 ounce) fillets
unpeeled fresh shrimp
butter or margarine
chopped green onions, divided
thinly sliced cooked ham, cut into strips
Garnish: lemon wedges
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.
I added mushrooms and green pepper when cooking the shrimp.
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!
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.
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
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!
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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