Fillet of Catfish Bayou Lafourche Recipe

Name: Fillet of Catfish Bayou Lafourche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

590

kcal

Calories

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 each catfish fillets, 1 cup flour, all-purpose, 1 x cayenne pepper, 1/2 cup white wine ry, and more.

Yes, Fillet of Catfish Bayou Lafourche 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!

Fillet of Catfish Bayou Lafourche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions