6    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    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.