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| Fillet Of Catfish Bayou Lafourche Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
4 catfish fillets(5-7oz ea)
1 cup flour,all-purpose
1 cayenne pepper to taste
1/2 cup white wine,dry
2 juice of lemon
2 tablespoon tarragon,chopped fresh
2 tablespoon green onion,chopped
2 tablespoon chives,chopped
1/2 cup butter,clarified
1 salt to taste
1/2 cup champagne
12 oysters,fresh shucked
2 tablespoon shallots,chopped
1/2 teaspoon tarragon,dried
1/2 cup butter,unsalted
Cooking 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; 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.
fish,seafood
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