4 Catfish fillets(5-7oz ea)
1/2 c Butter,clarified
1 c Flour,all-purpose
Salt to taste
Cayenne pepper to taste
1/2 c Champagne
1/2 c White wine,dry
12 Oysters,fresh shucked
2 Juice of lemon
2 tb Shallots,chopped
2 tb Tarragon,chopped fresh
1/2 ts Tarragon,dried
2 tb Green onion,chopped
1/2 c Butter,unsalted
2 tb Chives,chopped
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.
