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Name: Fillet of Catfish Bayou Lafourche
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Cajun
Ingredients: 2 tb Green onion,chopped; 1/2 ts Tarragon,dried; 2 tb Shallots,chopped; 4 Catfish fillets(5-7oz ea); 1 c Flour,all-purpose; 1/2 c Champagne; 1/2 c Butter,clarified; 2 Juice of lemon; Cayenne pepper to taste; Salt to taste; 1/2 c Butter,unsalted; 2 tb Tarragon,chopped fresh; 2 tb Chives,chopped; 1/2 c White wine,dry; 12 Oysters,fresh shucked

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INGREDIENTS

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

Servings

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 Lafittes Landing retaurant in Donaldsonville, Louisiana.

NOTES

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Fillet of Catfish Bayou Lafourche

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

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 Lafittes Landing retaurant in Donaldsonville,  Louisiana.

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 4 Servings

Calories: 69
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 42.9mg		1 %
Potassium 49.2mg		1 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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