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October 2018

Tilapia Recipes

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Catfish In Oyster Andouille Butter Recipe

Catfish In Oyster Andouille Butter recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Catfish In Oyster Andouille Butter recipe  PDF


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 mi ed. Dip catfish fillets into eggwash and then into flour, coating evenly on all sides. Saute fish, three fillets at a time, until golden brown, appro imately 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, appro imately 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.

Catfish In Oyster Andouille Butter recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
876 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Catfish In Oyster Andouille Butter recipe  PDF   Tilapia recipes RSS   New

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2 c Fresh lemon juice 4 c Water 36 To 40 medium artichokes 3 Lemons, halved 4 c Distilled white vinegar 1/2 ts Salt 2 Garlic cloves 4 Bay leaves 1/2 ts Dried basil 1 ts Dried oregano 2 To 4 small dried red chile peppers (optional) 2 c Olive oil These pickles are worth every bit of the time it takes to prepare them. They're one of the best tasting and most beautiful preserves on my pantry shelf. The pale, creamy yellow leaves around the artichoke heart glisten in the oil herb vinegar brine, and sometimes a faint hint of purple on the chokes is evident, to...

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