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catfish courtboullion

(1 rating)
PansyAlvaris avatar
Recipe by
Jessica Hannan
@PansyAlvaris
Austin, TX

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!

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For catfish courtboullion

  • 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 md
    white onion, diced
  • 6 -8 clove
    garlic, minced
  • 3 stick
    celery, diced
  • 1/2 lg
    green bell pepper, diced
  • 2 can
    rotel with habanero
  • 1 1/2 c
    chicken stock
  • 1/4 c
    minced parsley
  • 2
    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

  • 1
    Dice and mince the veggies.
  • 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.
  • 3
    Fry the catfish pieces until they are crispy and slightly brown, 3-5 minutes. Remove from pan and drain on paper towels.
  • 4
    Remove 1/3 cup of oil and put in a small skillet.
  • 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.
  • 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.
  • 7
    Once the veggies have simmered, whisk the roux into the broth, in small amounts.
  • 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.
  • 9
    Serve over cooked white rice and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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