Recipe of Fillet of Catfish Bayou Lafourche - Food Recipes

-- MasterCook Extracted --

Fillet of Catfish Bayou Lafourche

Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories : Fish Seafood

Ingredients - Preparation Method:

***** NONE ***** 4 Catfish fillets(5-7oz ea) 1/2 c Butter,clarified 1 c Flour,all-purpose Salt to taste Cayenne pepper to taste 1/2 c Champagne 1/2 c White wine,dry 12 Oysters,fresh shucked 2 Juice of lemon 2 tb Shallots,chopped 2 tb Tarragon,chopped fresh 1/2 ts Tarragon,dried 2 tb Green onion,chopped 1/2 c Butter,unsalted 2 tb Chives,chopped 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. NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville, Louisiana. - - - - - - - - - - - - - - - - - -