Catfish and Oyster Stew recipe
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Ingredients
- ½ cup all-purpose flour 1 teaspoon salt ¼ teaspoon ground white pepper 3 cups cubed catfish fillets (1-inch cubes) 2 tablespoons butter 2 tablespoons minced red onion ¼ cup sherry wine 2 cups oysters with liquid ½ teaspoon Worcestershire sauce ½ cup heavy cream 1 teaspoon chopped fresh parsley ground black pepper to taste
Nutrition Info
- 336.6 caloriescarbohydrate: 19.4 gcholesterol: 118 mgfat: 21.2 gfiber: 0.6 gprotein: 15.5 gsaturatedFat: 9.3 gservingSize: -sodium: 672.7 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Catfish and Oyster Stew
Directions
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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.