Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    catfish fillets -- (5-7oz ea)
     1/2  cup           butter -- clarified
   1      cup           flour -- all-purpose
                        salt to taste
                        cayenne pepper to taste
     1/2  cup           champagne
     1/2  cup           white wine -- dry
  12                    oysters -- fresh shucked
   2                    juice of lemon
   2      tablespoons   shallots -- chopped
   2      tablespoons   tarragon -- chopped fresh
     1/2  teaspoon      tarragon -- dried
   2      tablespoons   green onion -- chopped
     1/2  cup           butter -- unsalted
   2      tablespoons   chives -- chopped

Preparation:

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; sauté over medium heat until brown. 5. Turn fillets and continue to sauté until brown, then remove to heated plates. 6. Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions. 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 restaurant in Donaldsonville, Louisiana