4 ea Catfish fillets(5-7oz ea)

      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,

  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 retaurant in Donaldsonville,
  Louisiana.