Catfish Courtboullion

Catfish Courtboullion Recipe

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Jessica Hannan


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, . Of course, it got changed up a bit and we will be making this again!


★★★★★ 1 vote

15 Min
1 Hr


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1 c
vegetable oil
4 tsp
fine sea salt
2 tsp
smoked black pepper
2 lb
catfish nuggets
1/2 c
green onion tops, thinly sliced
1 medium
white onion, diced
6 -8 clove
garlic, minced
3 stick
celery, diced
1/2 large
green bell pepper, diced
2 can(s)
rotel with habanero
1 1/2 c
chicken stock
1/4 c
minced parsley
bay leaves
1/3 c
all purpose flour
2 tsp
basil, dried
1 tsp
worcestershire sauce
lots of fluffy white rice

How to Make Catfish Courtboullion


  • 1Dice and mince the veggies.
  • 2Preheat 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.
  • 3Fry the catfish pieces until they are crispy and slightly brown, 3-5 minutes. Remove from pan and drain on paper towels.
  • 4Remove 1/3 cup of oil and put in a small skillet.
  • 5Place 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.
  • 6While the veggies simmer, heat the reserved oil over medium heat and once shimmery, whisk in the flour. Whisk constantly until it turns not let get dark, and remove from heat. This is the roux.
  • 7Once the veggies have simmered, whisk the roux into the broth, in small amounts.
  • 8Once the roux has been whisked in, nestle the fish pieces into the broth with out breaking them.
    Cover and simmer for 20 minutes.
  • 9Serve over cooked white rice and enjoy!

Printable Recipe Card

About Catfish Courtboullion

Course/Dish: Fish
Other Tag: Healthy

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