Catfish in Oyster Andouille Butter Recipe

Name: Catfish in Oyster Andouille Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a ten inch heavy bottom saute pan, heat oil over medium high heat.
2
Blend eggwash to ensure that egg, milk and water are well mixed.
3
Dip catfish fillets into eggwash and then into flour, coating evenly on all sides.
4
Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side.
5
Once cooked, remove and keep warm.
6
In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes.
7
Add oysters and saute until their edges are curly.
8
Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened.
9
Season to taste using salt and white pepper.
10
Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated.
11
The butter will finish the sauce to a nice sheen.
12
Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet.
13
Garnish with four cooked oysters per serving.

1082

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 each catfish fillets, 3/4 cup vegetable oil, 1 cup egg wash, 1/2 cup flour, all-purpose, and more.

Yes, Catfish in Oyster Andouille Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catfish in Oyster Andouille Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions