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



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


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

  • 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; 21.2 g total fat; 118 mg cholesterol; 673 mg sodium. 19.4 g carbohydrates; 15.5 g protein; Full Nutrition