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