WebNew Orleans native Charlie Andrews demonstrates on how to make Louisiana Catfish and Shrimp Court bouillon. Louisiana Court-bouillon is a rich thick fish ste
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WebBrush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool. Into a large bowl, add the …
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You will note that on our web site we have another Paw Paw’s Catfish Courtbouillion. Apparently Paw Paw’s updated the recipe over the years and handed out that one as well. In a medium heavy gauge stockpot, boil the 3-4 lbs of catfish filets in one gallon of water to make fish stock.
Directions. In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper. While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise,...
In another shallow microwave-safe dish, melt the butter in the microwave. Dip each catfish fillet in the melted butter, then dredge in the almond meal mixture, pressing to make sure the coating adheres. Place the coated fish fillets on the prepared roasting rack. Spray the fillets with oil.
Catfish is of course traditional, as is gaspergou (freshwater drum), but you can make courtbuillon with any fish you can get a skinless fillet from. Some good regional alternatives would be speckled trout, walleye, smallmouth bass, black seabass, Pacific rockfish, sand or Calico bass, snapper or snook.