Catfishlafitte Recipes

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Steps:

• Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
• Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.

Steps:

• Combine eggs and milk in mixing bowl; stir until thoroughly blended.
• Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
• Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
• Rinse catfish fillets; pat dry with paper towels.
• Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
• When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
• Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
• Meanwhile, melt butter in large skillet over medium heat.
• Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
• Remove shrimp and set aside; add vermouth to drippings in skillet.
• Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
• Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
• To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.

Steps:

• Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
• Cover the fillets completely with milk.
• Cover and chill for about 1-1/2 hours.
• In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
• Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
• Remove all the milk from the pan and allowing all the milk to drip off the fillets.
• Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
• Coat lightly with cornmeal mixture.
• Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
• Heat oil to 350°F.
• Fry the fish in batches about 3-4 minutes on each side or until golden.
• Drain on wire racks over paper towels.
• Serve with tartar sauce and lemon wedges.