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Catfish LA Fitte

Fried catfish fillets served with a shrimp, ham, and cream sauce.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Catfish and shrimp work together. They rank in the top 13% of all ingredient pairs, and 10 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the coating

  1. Beat eggs and milk in a shallow dish.

  2. Mix flour, salt and cayenne pepper in another shallow dish or on a piece of wax paper.

  3. Dredge catfish fillets in flour mixture, then in egg mixture and again in flour.

  4. Set aside on a wax-paper lined baking sheet.

Fry the catfish

  1. Pour oil into a deep fryer or a large, deep skillet and heat to 360°F.

  2. Place fillets, two at a time, in hot oil and fry for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork.

  3. Place on paper towels to drain.

Make the shrimp and ham sauce

  1. While catfish are frying, prepare the sauce.

  2. Heat 1 tablespoon of the melted butter in a large skillet over medium heat.

  3. Add shrimp and sauté until light pink on both sides; do not overcook.

  4. Stir in garlic, ham strips and vermouth.

  5. Mix in cream, half of the green onion, lemon juice, salt and cayenne pepper; cook for 1 to 2 minutes to reduce cream.

  6. Remove from the heat and whisk in remaining 2 tablespoons melted butter.

Assemble and serve

  1. Place a catfish fillet on each serving plate and top with three shrimp pieces.

  2. Arrange ham strips to fill in gaps between shrimp.

  3. Spoon sauce onto catfish and sprinkle with remaining green onion.

  4. Garnish with lemon wedges and parsley sprigs and serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Catfish + shrimptop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together10 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Shrimp + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,546 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Pepper + garlictop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Butter + shrimptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,733 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Catfish fillets
Provide the main flaky protein, with the coating crisping in hot oil.
All-purpose flour
Forms a dry coating that helps the egg mixture cling and turns crisp when fried.
Eggs
Bind the flour coating to the fish so it stays on during frying.
Heavy cream
Thickens the sauce and gives it a rich, smooth texture.
Shrimp
Add a sweet, delicate seafood flavor and tender texture to the sauce topping.
Butter
Adds richness and flavor to the sauce, finished off the heat for a silky texture.

The step that matters

Sautéing the shrimp. Shrimp turn tough and rubbery when overcooked, so they should just turn light pink on both sides. They will finish gently in the warm sauce.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (egg, milk, flour, pepper, catfish, butter, shrimp):

  1. Parsleyabout as good a flavor fit
  2. Garlicthe original
  3. Dillabout as good a flavor fit
  4. Nutmegabout as good a flavor fit

Fit is the average pairing score against egg, milk, flour, pepper, catfish, butter, shrimp. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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