Catfish And Oyster Stew
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground White Pepper2 tbsps
Butter2 tbsps
Red Onion (minced)2 cups
Oyster (with liquid)1 tsp
Worcestershire Sauce1 cup
Heavy Cream1 tsp
Parsley (chopped fresh)Directions:
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
7
Ladle about 1/4 of the hot liquid from the pot into the cream; stir to heat the cream evenly
8
Pour the cream mixture back into the pot; stir
9
Continue cooking until heated through, being careful not to bring the mixture to a boil, another 5 to 7 minutes
10
Ladle into bowls; top with fresh parsley and black pepper to serve