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Catfish and Oyster Stew

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

45 m servings 337 cals
Original recipe yields 6 servings

Directions

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  1. Mix flour, salt, and white pepper on a plate.
  2. Roll catfish cubes in flour mixture to coat and shake off excess.
  3. Heat butter in a large pot over medium-high heat until melted and bubbling.
  4. Stir in catfish; cook about 20 seconds per side.
  5. Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.
  6. 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.
  7. Ladle into bowls; top with fresh parsley and black pepper to serve.

Nutrition Facts


Per Serving: 337 calories; 21.2 g fat; 19.4 g carbohydrates; 15.5 g protein; 118 mg cholesterol; 673 mg sodium. Full nutrition

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