Fillet of Catfish Bayou Lafourche

40 minutes Prep: 15 minutes Cook: 25 minutes

658 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	catfish fillets
1	cup	flour, all-purpose
1	x	cayenne pepper
1/2	cup	white wine	ry
2	each	lemon juice
2	tablespoons	tarragon	chopped fresh
2	tablespoons	scallions, spring or green onions	chopped
2	tablespoons	chives	chopped
1/2	cup	butter	clarified
1	x	salt	to taste
1/2	cup	champagne
12	each	oysters	fresh shucked
2	tablespoons	shallots	chopped
1/2	teaspoon	tarragon	ried
1/2	cup	butter	unsalted

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; sauté over medium heat until brown.

5. Turn fillets and continue to sauté 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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Nutrition Facts

Serving Size 273g

Amount per Serving

Calories 658 68% of calories from fat

	% Daily Value*
Total Fat 50.0g	77%
Saturated Fat 30.0g	150%
Trans Fat 0.0g
Cholesterol 197mg	66%
Sodium 489mg	20%
Total Carbohydrate 36.0g	12%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 19.0g	37%

Vitamin A	41%		Vitamin C	43%
Calcium	6%		Iron	55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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