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Fillet Of Catfish Bayou Lafourche

Fillet of Catfish Bayou Lafourche recipe image
This elegant Creole dish features catfish fillets pan-seared in clarified butter until golden brown. They are topped with fresh oysters and a rich, creamy sauce made from champagne, tarragon, and butter. The result is a sophisticated main course with a balance of savory, briny, and herbal flavors.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1106.0
Description
This elegant Creole dish features catfish fillets pan-seared in clarified butter until golden brown. They are topped with fresh oysters and a rich, creamy sauce made from champagne, tarragon, and butter. The result is a sophisticated main course with a balance of savory, briny, and herbal flavors.
Ingredients
  • 4 ea Catfish fillets(5-7oz ea)
  • 1 cup Flour,all-purpose
  • 1 Cayenne pepper to taste
  • 1/2 cup White wine,dry
  • 2 ea Juice of lemon
  • 2 tablespoon Tarragon,chopped fresh
  • 2 tablespoon Green onion,chopped
  • 2 tablespoon Chives,chopped
  • 1/2 cup Butter,clarified
  • 1 Salt to taste
  • 1/2 cup Champagne
  • 12 ea Oysters,fresh shucked
  • 2 tablespoon Shallots,chopped
  • 1/2 teaspoon Tarragon,dried
  • 1/2 cup Butter,unsalted
Directions
  1. 1
    Thaw frozen fish according to package directions.
  2. 2
    Season catfish with salt and cayenne; dust with flour, shaking off excess.
  3. 3
    Heat clarified butter in large heavy skillet.
  4. 4
    Place fillets in skillet, flat side up; saute over medium heat until brown.
  5. 5
    Turn fillets and continue to saute until brown, then remove to heated plates.
  6. 6
    Deglaze skillet with champagne or wine;
  7. 7
    add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.
  8. 8
    Cook until oysters begin to curl, then remove and place 3 on each fillet.
  9. 9
    Reduce liquid in skillet until a glaze forms, then
  10. 10
    add cold butter, a few chips at a time, swirling pan constantly (do not
  11. 11
    stir , as spots will develop and butter solids and liquids will separate).
  12. 12
    Continue adding butter; butter will emulsify, creating a smooth creamy sauce.
  13. 13
    Add chives, adjust seasoning with salt and cayenne, and pour over oysters.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1106.0kcal
% Daily Value *
Total Fat 60.7g94%
Saturated Fat 33.4g167%
Cholesterol 391.4mg131%
Sodium 1250.0mg53%
Total Carbohydrate 79.7g27%
Dietary Fiber 9.4g38%
Sugars 3.9g
Protein 62.2g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bayou, butter,clarified, butter,unsalted, catfish, cayenne, champagne, chives,chopped, creole, fillet, fillets57oz, fish, flour,allpurpose, fresh, green, juice, lafourche, lemon, main, onion,chopped, oysters,fresh
Read it online: https://www.chefs-mate.com/recipe/fillet-of-catfish-bayou-lafourche/