Fillet of catfish bayou lafourche Recipe

Home -> [Catfish, Exotic, Seafood] -> [Fillet of catfish bayou lafourche Recipe]

Fillet of catfish bayou lafourche

Artist:	_	Yield:	4
Categories:	Catfish, Exotic, Seafood	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

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

Procedures:

Thaw frozen fish according to package directions.?Season catfish with salt and cayenne; dust with flour, shaking off excess.?Heat clarified butter in large heavy skillet.?Place fillets in skillet, flat side up; saute over medium heat until brown.?Turn fillets and continue to saute until brown, then remove to heated plates.?Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.?Cook until oysters begin to curl, then remove and place 3 on each fillet.?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).?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.?/td>