Catfish In Oyster Andouille Butter
6 ea 5-8 oz catfish fillets 3/4 c Vegetable oil 1 c Eggwash (1 egg, 1/2 cup Water, 1/2 cup milk) 1/2 c Unseasoned flour 1/4 c Julienned andouille sausage 1 ts Garlic 1/2 c Sliced m...
Ingredients
- 6ea 5-8 oz catfish fillets
- 3/4cup vegetable oil
- 1cup eggwash (1 egg, 1/2 cup
- 1/4cup julienned andouille sausage
- 1tsp garlic
- 1/2cup sliced mushrooms
- 1/2cup chopped green onions
- 24ea fresh shucked oysters
Directions
- 1
6 ea 5-8 oz catfish fillets 3/4 c Vegetable oil 1 c Eggwash (1 egg, 1/2 cup Water, 1/2 cup milk) 1/2 c Unseasoned flour 1/4 c Julienned ando
- 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
- 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