Fillet Of Catfish Bayou Lafourche


Course : Cajun
Serves: 4
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Ingredients:


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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