A recipe for Fillet Of Catfish Bayou Lafourche. Follow the simple recipe instructions for Fillet Of Catfish Bayou Lafourche shared by other home cooking experts.
Ingredients
4 ea. Catfish fillets (5-7 oz ea)1 c. Flour, all-purpose
Cayenne pepper to taste
1/2 c. White wine, dry
2 ea. Juice of lemon
2 Tbs. Tarragon, chopped fresh
2 Tbs. Green onion, chopped
2 Tbs. Chives, chopped
1/2 c. Butter, clarified
Salt to taste
1/2 c. Champagne
12 ea. Oysters, fresh shucked
2 Tbs. Shallots, chopped
1/2 Tsp. Tarragon, dried
1/2 c. 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; 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 restaurant in Donaldsonville, Louisiana.
