I like catfish and oysters so I tried them together. Great flavor! Goes well with saltines. Does not freeze well.
Mix flour, salt, and white pepper on a plate.
Roll catfish cubes in flour mixture to coat and shake off excess.
Heat butter in a large pot over medium-high heat until melted and bubbling.
Stir in catfish; cook about 20 seconds per side.
Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.
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.
Ladle into bowls; top with fresh parsley and black pepper to serve.
Per Serving: 337 calories; protein 15.5g; carbohydrates 19.4g; fat 21.2g; cholesterol 118mg; sodium 672.7mg.