========================================================================== Louisiana Catfish Lafitte Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All Purpose Flour 1 Tea Creole Seasoning 1/2 teaspoon Cayenne Pepper 1/2 teaspoon Milk 1 large Eggs -- beaten 1/2 cup Milk 3 tablespoons Butter 3 pounds Catfish Fillet Oil As Needed 8 ounces Shrimp, Peeled And Deveined 1 tablespoon Garlic -- chopped 8 ounces Lean Ham -- julienned 1/2 cup Dry Vermouth 1 1/2 cups Heavy Cream 1/4 cup Scallions -- chopped fine 2 tablespoons Lemon Juice In shallow bowl, combine flour, salt and cayenne. In separate bowl, combine eggs and milk. Dust catfish with flour, dip into egg wash, then back into flour. Set aside for 10 minutes. Fry catfish in 360 degree oil until golden-brown and floating to the surface. Cook shrimp in butter until opaque. Add garlic, ham, and vermouth; cook one minute. Add cream, scallions, and lemon juice. Season with Creole seasoning and cayenne. Continue to cook, reducing sauce by one-third. Put fillets on large platter and ladle the sauce over catfish. - - - - - - - - - - - - - - - - - - ==========================================================================