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Catfish In Oyster Andouille Butter

Title: CATFISH IN OYSTER ANDOUILLE BUTTER is a home-style recipe. Serves 6. Categories: Seafood, Main dish 6 ea 5-8 oz catfish fillets 3/4 c Vegetable oil 1 c Eggwash (1 egg, 1/2 cup Water, 1/2 cup milk) 1/2 c Unseasoned flour 1/4 c Julienned andouille sausage 1 ts Garlic 1/2 c Sliced mushrooms 1...

Illustrative photo

Ingredients

• 6 pc
• 3/4 cup
• 1 cup
• Water, 1/2 cup milk)
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1/2 cup
• 1/2 cup
• 24 pc
• 1/2 cup
• 1 1/2 cup
• Salt and white pepper to

Method (preview)

1. 1

   Water, 1/2 cup milk)

2. 2

   In a ten inch heavy bottom saute pan, heat oil over medium high heat.

3. 3

   Blend eggwash to ensure that egg, milk and water are well mixed.

4. 4

   Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side.

5. 5

   Once cooked, remove and keep warm.

6. 6

   In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes.

7. 7

   Add oysters and saute until their edges are curly.

8. 8

   Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened.

9. 9

   Season to taste using salt and white pepper.

10. 10

    Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated.

11. 11

    The butter will finish the sauce to a nice sheen.

12. 12

    Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet.

13. 13

    Garnish with four cooked oysters per serving.