prepared by Rosemary Prisock
Whisk the eggs and milk together.
Combine the flour, salt, and 1/2 tsp. ground red pepper in a shallow dish.
Dredge catfish fillets in the flour mixture, dip in the milk mixture, then dredge again in the flour mixture.
Pour oil to a depth of 3 inches into a Dutch oven and heat to 360°F. Fry the catfish fillets for 6 minutes or until golden. Drain on some paper towels and keep warm.
Peel the shrimp and remove the veins if desired.
Melt the butter in a large heavy skillet over medium heat. Add the shrimp and minced garlic and cook, stirring often until the shrimp turns pink.
Remove the shrimp and reserve the pan drippings in the skillet.
Deglaze the pan with vermouth and cook for 1 minute.
Add the heavy cream, green onions, lemon juice, salt and ground red pepper. Continue to cook, stirring often for 12-15 minutes or until the mixture is thickened.
Place the catfish fillet on a serving plate and drizzle with the sauce.
Top with the shrimp then sprinkle the green onions.
2012 Cakebread Cellars Sauvignon Blanc Napa Valley, California, USA.