Fillet of catfish bayou lafourche

Yield: 4 servings

Measure Ingredient
4 eaches Catfish fillets(5-7oz ea)
1 cup Flour,all-purpose
1 x Cayenne pepper to taste
½ cup White wine,dry
2 eaches Juice of lemon
2 tablespoons Tarragon,chopped fresh
2 tablespoons Green onion,chopped
2 tablespoons Chives,chopped
½ cup Butter,clarified
1 x Salt to taste
½ cup Champagne
12 eaches Oysters,fresh shucked
2 tablespoons Shallots,chopped
½ teaspoon Tarragon,dried
½ cup Butter,unsalted

1. Thaw frozen fish according to package directions. 2. Season catfish with salt and cayenne; dust with flour, shaking off excess.

3. Heat clarified butter in large heavy skillet. 4. Place fillets in skillet, flat side up; saute over medium heat until brown.

5. Turn fillets and continue to saute until brown, then remove to heated plates.

6. Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions. 7. Cook until oysters begin to curl, then remove and place 3 on each fillet.

8. Reduce liquid in skillet until a glaze forms, then add cold butter, a few chips at a time, swirling pan constantly (do not stir, as spots will develop and butter solids and liquids will separate). 9. Continue adding butter; butter will emulsify, creating a smooth creamy sauce.

10. Add chives, adjust seasoning with salt and cayenne, and pour over oysters.

NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville, Louisiana.

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