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Catfish In Oyster Andouille Butter

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      Title: CATFISH IN OYSTER ANDOUILLE BUTTER
 Categories: Seafood, Main dish
      Yield: 6 Servings
 
      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 mushrooms
    1/2 c  Chopped green onions
     24 ea Fresh shucked oysters
    1/2 c  Dry white wine
  1 1/2 c  Heavy whipping cream
           Salt and white pepper to
           Taste
      4 sl Cold butter
 
  In a ten inch heavy bottom saute pan, heat oil over medium high heat.
  Blend eggwash to ensure that egg, milk and water are well mixed. Dip
  catfish fillets into eggwash 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.
 
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