Free Recipe Fillet of Catfish Bayou Lafourche
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Fillet of Catfish Bayou Lafourche Recipe
4 Catfish fillets(5-7oz ea)
1 c Flour,all-purpose
Cayenne pepper to taste
1/2 c White wine,dry
2 Juice of lemon
2 tb Tarragon,chopped fresh
2 tb Green onion,chopped
2 tb Chives,chopped
1/2 c Butter,clarified
Salt to taste
1/2 c Champagne
12 Oysters,fresh shucked
2 tb Shallots,chopped
1/2 ts Tarragon,dried
1/2 c Butter,unsalted
Fillet of Catfish Bayou Lafourche Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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