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.