Recipe - Fillet Of Catfish Bayou Lafourche

4 Catfish fillets(57oz ea)
1 cup Flour,allpurpose
Cayenne pepper to taste
One half cup White wine,dry
2 Juice of lemon
2 tablespoon Tarragon,chopped fresh
2 tablespoon Green onion,chopped
2 tablespoon Chives,chopped
One half cup Butter,clarified
Salt to taste
One half cup Champagne
12 Oysters,fresh shucked
2 tablespoon Shallots,chopped
One half teaspoon Tarragon,dried
One half cup Butter,unsalted

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 at www.synapse.com/~gemini