Catfish In Oyster Andouille Butter

Recipe Ingredients

6		Catfish fillets - (5 to 8)
3/4 cup	177ml	Vegetable oil
1 cup	198g / 7oz	Egg wash - (1 egg, 1/2 cup
		Water - 1/2 cup milk)
1/2 cup	31g / 1.1oz	Unseasoned flour
1/4 cup	59ml	Andouille sausage - julienne
1 teaspoon	5ml	Garlic
1/2 cup	118ml	Sliced mushrooms
1/2 cup	31g / 1.1oz	Chopped green onions
24		Fresh shucked oysters
1/2 cup	118ml	Dry white wine
1 1/2 cups	355ml	Heavy whipping cream
		Salt and white pepper to
		Taste
4		Cold butter

Recipe Instructions

In a ten inch heavy bottom saute pan, heat oil over medium high heat. Blend egg wash to ensure that egg, milk and water are well mixed. Dip catfish fillets into egg wash 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.

Source:
Joel Rapp

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