Catfish in Oyster Andouille Butter
- 6 each catfish fillets
- 3/4 cup vegetable oil
- 1 cup egg wash
- 1/2 cup flour, all-purpose
- 1/4 cup andouille julienned
- 1 teaspoon garlic
- 1/2 cup mushrooms sliced
- 1/2 cup scallions, spring or green onions chopped
- 24 each oysters shucked
- 1/2 cup white wine dry
- 1 1/2 cups whipped cream
- 4 slices butter cold
- In a ten inch heavy bottom saute pan, heat oil over medium high heat.
- Blend eggwash to ensure that egg, milk and water are well mixed.
- Dip catfish fillets into eggwash and then into flour, coating evenly on all sides.
- Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side.
- Once cooked, remove and keep warm.
- In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes.
- Add oysters and saute until their edges are curly.
- Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened.
- Season to taste using salt and white pepper.
- Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated.
- The butter will finish the sauce to a nice sheen.
- Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet.
- Garnish with four cooked oysters per serving.
catfish fillets, vegetable oil, egg wash, flour, andouille julienned, garlic, mushrooms, scallions, oysters shucked, white wine, whipped cream, butter
Taken from recipeland.com/recipe/v/catfish-oyster-andouille-butter-40787 (may not work)