Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      5 oz          catfish fillets -- (5 to 8)
     3/4  cup           vegetable oil
   1      cup           egg wash -- (1 egg, 1/2 cup
                        water -- 1/2 cup milk)
     1/2  cup           unseasoned flour
     1/4  cup           andouille sausage -- julienne
   1      teaspoon      garlic
     1/2  cup           sliced mushrooms
     1/2  cup           chopped green onions
  24                    fresh shucked oysters
     1/2  cup           dry white wine
   1 1/2  cups          heavy whipping cream
                        salt and white pepper to
                        taste
   4      slices        cold butter

Preparation:

In a ten inch heavy bottom sauté pan, heat oil over medium high heat. Blend egg wash to ensure that egg, milk and water are well mixed. Dip catfish fillets into egg wash and then into flour, coating evenly on all sides. Sauté fish, three fillets at a time, until golden brown, approximately three to five minutes on each side. Once cooked, remove and keep warm. In the same sauté pan, add andouille, garlic, mushrooms and green onions and sauté until vegetables are wilted, approximately three to five minutes. Add oysters and sauté until their edges are curly. Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened. Season to taste using salt and white pepper. Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated. The butter will finish the sauce to a nice sheen. Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet. Garnish with four cooked oysters per serving.