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  Recipe Home » Cajun » Fillet Of Catfish Bayou Lafourche
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  Fillet Of Catfish Bayou Lafourche
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 276
Ingredients:
4 each Catfish fillets(5-7oz ea)
1 cup Flour,all-purpose
1 each Cayenne pepper to taste
1/2 cup White wine,dry
2 each Juice of lemon
2 tbsp Tarragon,chopped fresh
2 tbsp Green onion,chopped
2 tbsp Chives,chopped
1/2 cup Butter,clarified
1 each Salt to taste
1/2 cup Champagne
12 each Oysters,fresh shucked
2 tbsp Shallots,chopped
1/2 tsp Tarragon,dried
1/2 cup Butter,unsalted
Instructions:
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.
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