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.