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Fillet of Catfish Bayou Lafourche

Fillet of Catfish Bayou Lafourche is built on Butter Clarified, Flour All Purpose, Green Onion Chopped, and Butter Unsalted. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 cup
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   4. Place fillets in skillet, flat side up; saute over medium heat until brown.

2. 2

   5. Turn fillets and continue to saute until brown, then remove to heated plates.

3. 3

   6. Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.

4. 4

   7. Cook until oysters begin to curl, then remove and place 3 on each fillet.

5. 5

   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).

6. 6

   10. Add chives, adjust seasoning with salt and cayenne, and pour over oysters.