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Browse All Recipes

Fillet Of Catfish Bayou Lafourche

Date added: December 6, 2007

  • Servings: 4 change
  • Calories per serving: 781
  • Prep time: 30
  • Cook time: 20

Ingredients

  • 4 Catfish fillets(5-7oz ea)
  • 1 cup flour, all purpose, bleached, enrich
  • 1 tsp Cayenne pepper to taste
  • 1/2 cup White wine,dry
  • 2 lemon juice, raw
  • 1/2 tbsp Tarragon,dried
  • 2 tbsp Green onion chopped
  • 2 tbsp Chives chopped
  • 1/2 cup butter, clarified
  • 1 tsp salt to taste
  • 1/2 cup Champagne
  • 12 Oysters,fresh shucked
  • 2 tbsp shallots chopped
  • 1/2 cup butter, unsalted

Recipe Method

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

Nutritional Facts

Per serving% Daily Value*
Calories 78139%
Fat 56g87%
Cholesterol 198mg66%
Sodium 1,324mg 55%
Carbohydrates 36g39%

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