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.