Catfish Lafitte

• 2 large eggs
• 1 cup milk
• 2 cups all-purpose flour
• 1 1/4 teaspoons salt, divided
• 1 1/2 to 2 1/2 teaspoons ground red pepper, divided
• 4 catfish fillets(about 1 1/2 pounds)
• Vegetable oil
• 12 unpeeled, large fresh shrimp
• 1 tablespoon butter or margarine
• 2 teaspoons minced garlic
• 1/4 cup vermouth
• 2 cups whipping cream
• 1/4 cup chopped green onions, divided
• 2 teaspoons lemon juice
• 3 very thin cooked ham slices, cut into strips
• Garnish: lemon wedges

1. Whisk together eggs and milk.
2. Combine flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish. Dredge fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
3. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360u0b0. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
4. Peel shrimp, and remove veins,if desired.
5. Melt butter in a large heavy skillet over medium heat; add shrimp and minced garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.
6. Stir vermouth into reserved pan drippings; bring mixture to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining 1 to 2 teaspoons ground red pepper; cook, stirring often, 12 to 15 minutes or until mixture is thickened.
7. Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions, and garnish, if desired.

eggs, milk, flour, salt, ground red pepper, vegetable oil, shrimp, butter, garlic, whipping cream, green onions, lemon juice, ham slices, lemon wedges

Taken from www.myrecipes.com/recipe/catfish-lafitte (may not work)