Comments on: Cajun Catfish Courtbouillon Recipe

By: Cari

Cari — Sun, 02 Oct 2011 02:11:53 +0000

Outstanding recipe!!! Changed it up a little. Used chicken stock with a splash of wine, increased the catfish amount to 1.50 lbs and added about .75 lbs of shrimp.

By: Catfish Court Bullion : Julie's Notes

Catfish Court Bullion : Julie's Notes — Wed, 07 Sep 2011 19:09:58 +0000

[...] found it on Nola Cuisine, a site I’ll be visiting again. I’m pretty much in love with his style of [...]

By: Miss Rebecca

Miss Rebecca — Tue, 03 Aug 2010 22:27:42 +0000

Best catfish courtbouillon EVER! Thanks so much for the recipe.

By: Jason

Jason — Fri, 22 May 2009 04:56:22 +0000

very interesting. I’ll deffinately have to try it out. My own is a little more simple and fried softshell crab goes great on the side! Thanx

By: brian

brian — Fri, 06 Jun 2008 18:17:48 +0000

before cleaning catfish,cut tail off let bleed approx. half hour.clean your fish.once clean put in a large pan with some ice. add half cup salt and half cup baking soda.adjust as necasary.let soak awhile.wash off really well and don’t eat any of the meat that looks too red.fluffy white meat is where it is at.bon i petiete.les la bon ton roulai.or some such…brian

By: pablo gonzales

pablo gonzales — Sat, 25 Feb 2006 21:09:57 +0000

how can i cook catfish so it doesn’t taste so slimey inside if you have some ideas please let me know i’m a catfish lover thank you