Fillet of Catfish Bayou Lafourche
Fillet of Catfish Bayou Lafourche recipe
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
catfish fillets
|
* |
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
cayenne pepper
|
*
|
| ½ | cup |
white wine
ry |
*
|
| 2 | each |
lemon juice
|
|
| 2 | tablespoons |
tarragon leaves
chopped fresh |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
chives
chopped |
|
| ½ | cup |
butter
clarified |
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
champagne
|
*
|
| 12 | each |
oysters
fresh shucked |
|
| 2 | tablespoons |
shallots
chopped |
|
| ½ | teaspoon |
tarragon leaves
ried |
|
| ½ | cup |
butter
unsalted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
catfish fillets
|
* |
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
cayenne pepper
|
*
|
| 118 | ml |
white wine
ry |
*
|
| 2 | each |
lemon juice
|
|
| 3E+1 | ml |
tarragon leaves
chopped fresh |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
chives
chopped |
|
| 118 | ml |
butter
clarified |
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
champagne
|
*
|
| 12 | each |
oysters
fresh shucked |
|
| 3E+1 | ml |
shallots
chopped |
|
| 2.5 | ml |
tarragon leaves
ried |
|
| 118 | ml |
butter
unsalted |
|
Directions
Thaw frozen fish according to package directions.
Season catfish with salt and cayenne; dust with flour, shaking off excess.
Heat clarified butter in large heavy skillet.
Place fillets in skillet, flat side up; sauté over medium heat until brown.
Turn fillets and continue to sauté until brown, then remove to heated plates.
Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.
Cook until oysters begin to curl, then remove and place 3 on each fillet.
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).
Continue adding butter; butter will emulsify, creating a smooth creamy sauce.
Add chives, adjust seasoning with salt and cayenne, and pour over oysters.
