Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Fillet of Catfish Bayou Lafourche

StarStarStarHalf starEmpty star

Your rating

Recipe

Fillet of Catfish Bayou Lafourche recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each catfish fillets
*
1 cup all-purpose flour
Camera
1 x cayenne pepper
* Camera
½ cup white wine
ry
* Camera
2 each lemon juice
Camera
2 tablespoons tarragon leaves
chopped fresh
Camera
2 tablespoons scallions, spring or green onions
chopped
Camera
2 tablespoons chives
chopped
Camera
½ cup butter
clarified
Camera
1 x salt
to taste
* Camera
½ cup champagne
* Camera
12 each oysters
fresh shucked
Camera
2 tablespoons shallots
chopped
Camera
½ teaspoon tarragon leaves
ried
Camera
½ cup butter
unsalted
Camera

Ingredients

Amount Measure Ingredient Features
4 each catfish fillets
*
237 ml all-purpose flour
Camera
1 x cayenne pepper
* Camera
118 ml white wine
ry
* Camera
2 each lemon juice
Camera
3E+1 ml tarragon leaves
chopped fresh
Camera
3E+1 ml scallions, spring or green onions
chopped
Camera
3E+1 ml chives
chopped
Camera
118 ml butter
clarified
Camera
1 x salt
to taste
* Camera
118 ml champagne
* Camera
12 each oysters
fresh shucked
Camera
3E+1 ml shallots
chopped
Camera
2.5 ml tarragon leaves
ried
Camera
118 ml butter
unsalted
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Make it blackened catfish and put on a bed of cheese grits ... It's the bomb!

 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 65868% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 489mg 20%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 37g
Vitamin A 41% Vitamin C 43%
Calcium 6% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe