Catfish and Oyster Stew Recipe:Stews,Seafood Stews and Chili,Stews,Seafood

I like catfish and oysters so I tried them together. Great flavor! Goes well with saltines. Does not freeze well.

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground white pepper

3 cups cubed catfish fillets (1-inch cubes)

2 tablespoons butter

2 tablespoons minced red onion

1/4 cup sherry wine

2 cups oysters with liquid

1/2 teaspoon Worcestershire sauce

1/2 cup heavy cream

1 teaspoon chopped fresh parsley

ground black pepper to taste


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. 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.
⑦ Ladle into bowls; top with fresh parsley and black pepper to serve.

Nutrition Facts

Per Serving: 337calories;21.2g fat;19.4g carbohydrates;15.5g protein;118mg cholesterol;673mg sodium.