Fillet Of Catfish Bayou Lafourche

Course : Cajun
Serves: 4
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4 fillets catfish fillets -- (5-7oz ea)
1/2 cup butter -- clarified
1 cup flour -- all-purpose
1 teaspoon salt to taste
1 teaspoon cayenne pepper to taste
1/2 cup champagne
1/2 cup white wine -- dry
12 medium oysters -- fresh shucked
2 medium juice of lemon
2 tablespoons shallots -- chopped
2 tablespoons tarragon -- chopped fresh
1/2 teaspoon tarragon -- dried
2 tablespoons green onion -- chopped
1/2 cup butter -- unsalted
2 tablespoons chives -- chopped

Preparation / Directions:

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; sauté over medium heat until brown. 5. Turn fillets and continue to sauté 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 restaurant in Donaldsonville, Louisiana

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