Fillet of Catfish Bayou Lafourche

• 4 each catfish fillets
• 1 cup flour, all-purpose
• 1 x cayenne pepper
• 1/2 cup white wine ry
• 2 each lemon juice
• 2 tablespoons tarragon leaves chopped fresh
• 2 tablespoons scallions, spring or green onions chopped
• 2 tablespoons chives chopped
• 1/2 cup butter clarified
• 1 x salt to taste
• 1/2 cup champagne
• 12 each oysters fresh shucked
• 2 tablespoons shallots chopped
• 1/2 teaspoon tarragon leaves ried
• 1/2 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.

catfish fillets, flour, cayenne pepper, white wine, lemon juice, tarragon, scallions, chives, butter clarified, salt, champagne, oysters, shallots, tarragon leaves ried, butter

Taken from recipeland.com/recipe/v/fillet-of-catfish-bayou-lafourc-45480 (may not work)