catfish courtboullion

Name: Catfish Courtboullion
Prep time: 15 min
Cook time: 1 h
Yield: 6
Ingredients: 1 cup(s) vegetable oil; 4 teaspoon(s) fine sea salt; 2 teaspoon(s) smoked black pepper; 2 pound(s) catfish nuggets; 1/2 cup(s) green onion tops, thinly sliced; 1 medium white onion, diced; 6 -8 clove(s) garlic, minced; 3 stick(s) celery, diced; 1/2 large green bell pepper, diced; 2 can(s) rotel with habanero; 1 1/2 cup(s) chicken stock; 1/4 cup(s) minced parsley; 2 - bay leaves; 1/3 cup(s) all purpose flour; 2 teaspoon(s) basil, dried; 1 teaspoon(s) worcestershire sauce; - lots of fluffy white rice

(1 RATING)

27 Pinches

Jessica Hannan

Austin, TX

Updated on Jul 4, 2011

I wanted something spicy and something fish at the same time. I thought 'Time to pull out my cast iron mega skillet!" And I looked for recipe and liked one found on Houmatoday.com, http://www.houmatoday.com/article/20071017/FEATURES/71017014?tc=ar . Of course, it got changed up a bit and we will be making this again!

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prep time 15 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

1 cup vegetable oil
4 teaspoons fine sea salt
2 teaspoons smoked black pepper
2 pounds catfish nuggets
1/2 cup green onion tops, thinly sliced
1 medium white onion, diced
6 -8 clove garlic, minced
3 sticks celery, diced
1/2 large green bell pepper, diced
2 cans rotel with habanero
1 1/2 cups chicken stock
1/4 cup minced parsley
2 - bay leaves
1/3 cup all purpose flour
2 teaspoons basil, dried
1 teaspoon worcestershire sauce
- lots of fluffy white rice

How To Make catfish courtboullion

Step 1

Dice and mince the veggies.

Step 2

Preheat oil in large heavy skillet until oil shimmers. In cast iron, which I use, 5-10 minutes. While preheating, trim the fish to a uniform size and season with the salt and pepper.
Step 3

Fry the catfish pieces until they are crispy and slightly brown, 3-5 minutes. Remove from pan and drain on paper towels.
Step 4

Remove 1/3 cup of oil and put in a small skillet.
Step 5

Place the veggies in the larger skillet and sautee for 5-6 minutes. Pour in the chicken stock, Rotel with juice, Worchestershire and basil. Cover and let simmer for 15 minutes.
Step 6

While the veggies simmer, heat the reserved oil over medium heat and once shimmery, whisk in the flour. Whisk constantly until it turns beige...do not let get dark, and remove from heat. This is the roux.
Step 7

Once the veggies have simmered, whisk the roux into the broth, in small amounts.
Step 8

Once the roux has been whisked in, nestle the fish pieces into the broth with out breaking them. Cover and simmer for 20 minutes.
Step 9

Serve over cooked white rice and enjoy!
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