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.

No additional tips available.

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

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.

Catfish in Oyster Andouille Butter

How did you like this recipe?

Frequently Asked Questions