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Catfish and Oyster Stew

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
snakehunter

snakehunter

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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. 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.
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