Catfish Courtbuillon
User Reviews
4.7
36 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
746 kcal
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Course
Main Course
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Cuisine
Cajun
Catfish Courtbuillon
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This is a lighter, slightly more refined version of the traditional Cajun dish. See above for fish substitutions if you don't have catfish. The sauce reheats well, but the fish needs to be eaten as soon as it's been sauced. Served with simple steamed rice.
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Ingredients
Sauce
- 2 tablespoons butter unsalted
- 1 onion small, white or yellow, minced
- 2 celery stalks, minced
- 1 red bell pepper minced
- 1 Serrano pepper or jalapeno pepper, minced
- 2 Roma tomato or plum tomato, seeded and diced
- 4 cloves garlic minced
- 1 teaspoon thyme dried
- 1 tablespoon Cajun seasoning or Creole seasoning
- 1/2 cup white wine dry
- 1 1/2 cups chicken stock or seafood stock
Fish
- 5 tablespoons bacon fat or lard
- 1 to 2 pounds fish fillet skinless
- 1/2 cup flour
- 1/2 cup fine cornmeal Look for Louisiana plain fish fry, aka fish fry
- 1/3 cup parsley fresh, minced
- 1/4 cup chives minced, or scallions
- 5 to 10 basil leaves, torn up
- lemon juice to taste
Instructions
- Make the sauce. Heat the butter in a large frying pan over medium high heat and saute the onion, celery, red pepper and serrano until soft, about 5 minutes.
- Add the garlic, tomato, thyme and Cajun seasoning and let this cook another minute or two, then pour in the white wine and bring to a boil. Let this boil down by half, then add the stock and simmer this uncovered for 10 minutes. Turn off the heat, cover the pan and set aside.
- In another frying pan, heat the bacon fat. Mix the flour and cornmeal. Salt the catfish fillets, then dust them in the flour mixture. Fry the fish over medium-high heat until nicely browned, about 3 to 5 minutes per side.
- Drain any extra fat, leaving only about a tablespoon. Add the sauce to the pan with the fish, add the chopped herbs and lemon juice to taste. Swirl it all in the pan to mix. To serve, carefully lift a fish fillet with a long spatula, or two spatulas, and set on individual plates. Spoon over some sauce and serve with steamed rice.
Nutrition Information
Show Details
Calories
746kcal
(37%)
Carbohydrates
37g
(12%)
Protein
63g
(126%)
Fat
10g
(15%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
229mg
(76%)
Sodium
227mg
(9%)
Potassium
1715mg
(36%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3130IU
(63%)
Vitamin C
61.6mg
(68%)
Calcium
95mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 37g | 12% |
| Protein | 63g | 126% |
| Fat | 10g | 15% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 229mg | 76% |
| Sodium | 227mg | 9% |
| Potassium | 1715mg | 36% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3130IU | 63% |
| Vitamin C | 61.6mg | 68% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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