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Fillet of Catfish Bayou Lafourche Recipe
Serves 4
Ingredients: 4 catfish fillets (5-7oz each)
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, fresh, chopped
1/2 tsp tarragon, dried
2 tbsp green onion, chopped
1/2 cup butter, unsalted
2 tbsp chives, chopped
Instructions: 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.
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