Experience the rich flavors of the South with our Catfish Lafitte recipe. Featuring tender Delta Pride Catfish fillets, succulent shrimp, and savory ham, all smothered in a creamy, flavorful sauce, this dish is sure to impress your taste buds.

To begin with, coat the catfish fillets in a seasoned flour mixture and fry them until golden brown and crispy. While the catfish is frying, sauté shrimp in butter with garlic and ham, then deglaze the pan with dry vermouth and add cream for richness. The result is a luxurious sauce that perfectly complements the crispy catfish.

Serve the fried catfish topped with shrimp and ham, generously spoon the creamy sauce over each fillet, and garnish with green onions, lemon wedges, and parsley sprigs. This dish is best enjoyed with your favorite sides and will surely become a family favorite.

Whether you’re looking for a delicious weeknight meal or a dish to impress your guests, our Catfish Lafitte recipe is a true Southern classic that is sure to please.


– 4 Delta Pride Catfish fillets

– 2 eggs

– 1 cup milk

– 2 cups all-purpose flour

– 2 teaspoons salt

– 1 teaspoon cayenne pepper

– Vegetable oil for frying

– 12 shrimp, shelled and deveined

– 1/2 teaspoon garlic, chopped

– ½ inch strips of ham

– 1 tablespoon dry vermouth

– 1/2 cup heavy cream

– 1 tablespoon green onions, chopped

– 1 teaspoon lemon juice

– Salt and cayenne pepper to taste

  • Parsley sprigs and lemon wedges to garnish


1. BEAT eggs and milk in a shallow dish. MIX flour, salt, and cayenne pepper in another shallow dish. DREDGE catfish fillets in flour mixture, then in egg mixture, and again in flour. SET aside. HEAT oil in a deep fryer or a large, deep skillet to 360° F. FRY fillets, 2 at a time, for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork. 

2. PLACE on paper towels to drain. PREPARE the sauce. HEAT 1 tablespoon of the melted butter in a large skillet over medium heat. ADD shrimp and sauté until light pink on both sides; do not overcook. STIR in garlic, ham strips, and vermouth. 

3. MIX in cream, half of the green onions, lemon juice, salt, and cayenne pepper; cook for 1 to 2 minutes to reduce cream. REMOVE from the heat, and whisk in the remaining 2 tablespoons of melted butter. 

4. PLACE a catfish fillet on each serving plate and top with 3 shrimp pieces. ARRANGE ham strips on top. SPOON sauce onto catfish, and sprinkle with remaining green onions. GARNISH with lemon wedges and parsley sprigs and serve.