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Catfish in Oyster Andouille Butter

 

25

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

6 each catfish fillets
*
¾ cup vegetable oil
1 cup egg wash
*
½ cup all-purpose flour
¼ cup andouille
julienned
*
1 teaspoon garlic
½ cup mushrooms
sliced
½ cup scallions, spring or green onions
chopped
24 each oysters
shucked
½ cup white wine
dry
*
1 ½ cups whipped cream
4 slices butter
cold
*

Directions

In a ten inch heavy bottom sauté pan, heat oil over medium high heat.

Blend eggwash to ensure that egg, milk and water are well mixed.

Dip catfish fillets into eggwash and then into flour, coating evenly on all sides.

Sauté fish, three fillets at a time, until golden brown, approximately three to five minutes on each side.

Once cooked, remove and keep warm.

In the same sauté pan, add andouille, garlic, mushrooms and green onions and sauté until vegetables are wilted, approximately three to five minutes.

Add oysters and sauté until their edges are curly.

Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened.

Season to taste using salt and white pepper.

Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated.

The butter will finish the sauce to a nice sheen.

Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet.

Garnish with four cooked oysters per serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 48366% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 233mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 42g
Vitamin A 15% Vitamin C 30%
Calcium 4% Iron 60%
* based on a 2,000 calorie diet How is this calculated?

 

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