Paw Paw's Catfish Courtbouillion I

6 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
5.0/5 (8)
Paw Paw's Catfish Courtbouillion I
This classic catfish courtbouillon was inspired by a wonderful restaurant in Lake Charles, Louisiana; Paw Paw’s Seafood and Steak House. They were always more than happy to share their famous tomato-based courtbouillon recipe; although this restaurant has now closed, their recipe lives on.

Ingredients

6 servings
  • 4 pounds dressed cut-up catfish
  • 1/2 cup vegetable oil
  • 1 clove garlic
  • 1 large onion, chopped finely
  • 1 cup celery chopped and a few minced celery leaves
  • 1/2 cup bell pepper, chopped fine
  • 1/2 cup green onions bottoms; then cut up the onion tops
  • 2 tbsp or more of finely chopped parsley
  • 1 can tomato paste or 2 according to taste
  • 1 large can tomatoes
  • Salt, red and black pepper to taste
  • Cayenne pepper to taste
  • Paprika
  • Flour for dredging
  • 1 cup water (approximately)

Step-by-Step Instructions

  1. Allow 1/2 to 3/4 pounds of dressed, cut-up catfish per each adult. Apply salt, black and cayenne pepper and paprika to fish. Dip fish generously in flour and fry in hot vegetable oil (about 1/2 cup) until deep golden brown all over, about 8-10 minutes. Remove and drain on paper towels.
  2. In large (preferably black cast iron or heavy aluminum) Dutch oven, prepare the following:
  3. Sauté the ingredients in the order given (oil, garlic, onion, celery, bell pepper, green onions, onion tops, parsley, tomato paste, canned tomato) and cook over medium heat uncovered until grease comes to the top, about 15-20 minutes.
  4. Place the fried fish in this preparation so that no piece is touching each other.
  5. Lower the heat, add water and put the lid on pot cooking slowly for approximately 30 minutes more being very careful not to stir (as this would break the fish). If absolutely necessary, swish whole pot with the lid on gently from side to side to avoid breaking up the fish.
  6. Serve in gumbo (flat soup) plates over hot rice and you have a delicious South Louisiana Acadian Meal!

Common Problems and Solutions

Q: Why is my fish breaking apart in the sauce?

A: The key is not to stir! Once you add the fish to the sauce, only swish the pot gently from side to side if absolutely necessary. Stirring will break up the delicate fried fish. Also make sure the fish pieces aren't touching each other when you place them in the sauce.

Q: Can I skip frying the fish first?

A: While you can add raw fish directly to the sauce, frying it first is traditional and helps the fish hold together during the long simmer. The flour coating also helps thicken the sauce slightly and adds flavor from the browning.

Tips and Techniques

Make sure your oil is hot enough before frying the fish—the fish should sizzle immediately when it hits the oil. This creates a good crust that helps it hold together in the sauce. Also, don’t rush the vegetable sauté step; cooking until the oil rises to the top develops deep flavor in the tomato base.

Ingredient Substitutions

  • catfish: redfish, drum, or other firm white fish
  • tomato paste: tomato sauce
  • vegetable oil: peanut oil or canola oil

Equipment Needed

  • Large Dutch oven (cast iron or heavy aluminum)
  • Large skillet for frying fish
  • Paper towels for draining
  • Shallow dish for dredging flour

Historical Context

Paw Paw’s Seafood and Steak House in Lake Charles was a beloved local institution known for their generous spirit and willingness to share recipes. This courtbouillon recipe is a testament to Southwest Louisiana’s Cajun hospitality and the tradition of passing down cooking techniques through sharing.