Catfish Lemoyne

Catfish Lemoyne ( A Port-O-Call Seafood Restaurant Original )


2c Ckicken Broth
2c Milk
8 tbsp Flour
8 tbsp Butter
1 Bunch Chopped Green Onions
1c Sliced Mushrooms
1/2 lb 70-90 Peeled Shrimp
1 lb Catfish Filets ( cut into 1/2 inch strips)
1 tsp Creole Seasoning
Zatarans Fish Fry
2 Eggs
Chopped Parsley ( may use parsley flakes )
4 c Cooked Rice

Melt 8 tbsp butter in saucepan add 8 tbsp flour whisk together over medium heat add chicken broth and milk whisk well and bring to a boil until sauce thickens reduce heat to keep warm. Season shrimp with 1 tsp creole seasoning. Melt 1 tbsp butter in saute pan add shrimp saute 1 minute add green onions and mushrooms saute 1 more minute add to cream sauce.  Beat 2 eggs and 1 c water in bowl. Dip fish into egg and coat with fish fry deep fry 360 degrees until done 8 to 10 minutes. Place 1c cooked rice on plate to make a bed. Place 2 pcs catfish on top, spoon sauce over fish garnish with parsley and paprika.
Serves (4)