Catfish Lafitte - cooking recipe

Ingredients

2 eggs
1 cup milk
2 cups all-purpose flour
1 1/4 teaspoons salt, divided
1 1/2 teaspoons ground red pepper, divided (may increase or decrease to taste)
4 (6 ounce) catfish fillets
vegetable oil, for frying
12 large raw shrimp, peeled and deveined
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons minced garlic
1/4 cup sweet vermouth
2 cups whipping cream
1/4 cup thinly-sliced green onion, divided
2 teaspoons fresh lemon juice
3 pieces thinly-sliced ham, cut into strips (I use 'shaved' ham from the deli)
lemon wedge, for garnish (optional, but I recommend)

Preparation

Combine eggs and milk in mixing bowl; stir until thoroughly blended.
Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
Rinse catfish fillets; pat dry with paper towels.
Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
Meanwhile, melt butter in large skillet over medium heat.
Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
Remove shrimp and set aside; add vermouth to drippings in skillet.
Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.