I like catfish and oysters so I tried them together. Great flavor! Goes well with saltines. Does not freeze well.

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, salt, and white pepper on a plate.

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  • Roll catfish cubes in flour mixture to coat and shake off excess.

  • Heat butter in a large pot over medium-high heat until melted and bubbling.

  • Stir in catfish; cook about 20 seconds per side.

  • Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.

  • Pour the cream into a small bowl. Ladle about 1/4 of the hot liquid from the pot into the cream; stir to heat the cream evenly. Pour the cream mixture back into the pot; stir. Continue cooking until heated through, being careful not to bring the mixture to a boil, another 5 to 7 minutes.

  • Ladle into bowls; top with fresh parsley and black pepper to serve.

Nutrition Facts

337 calories; protein 15.5g 31% DV; carbohydrates 19.4g 6% DV; fat 21.2g 33% DV; cholesterol 118mg 39% DV; sodium 672.7mg 27% DV. Full Nutrition
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