Fillet

1 c Flour,all-purpose

1 x Cayenne pepper to taste

1/2 c White wine,dry

2 ea Juice of lemon

2 T Tarragon,chopped fresh

2 T Green onion,chopped

2 T Chives,chopped

1/2 c Butter,clarified

1 x Salt to taste

1/2 c Champagne

12 ea Oysters,fresh shucked

2 T Shallots,chopped

1/2 t Tarragon,dried

1/2 c 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,

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. NOTE: Served a famous Lafitte's Landing retaurant in Donaldsonville, Louisiana.