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Mar 25th, 2012
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Catfish Couvillion #7521982 05/29/19 02:23 AM
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Caught this cat fishing in Venice last weekend. Taking itís last swim in that tomato gravy, just pushed filets down. Gonna put that over some rice in a bit. Life is good...

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Re: Catfish Couvillion [Re: skinnerback] #7521988 05/29/19 02:25 AM
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Yes I had to use a stock pot tonight so donít judge. grin

Re: Catfish Couvillion [Re: skinnerback] #7521996 05/29/19 02:32 AM
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I bet that is going to be delicious!

Re: Catfish Couvillion [Re: skinnerback] #7522017 05/29/19 03:13 AM
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Bed time.

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Re: Catfish Couvillion [Re: skinnerback] #7522044 05/29/19 05:13 AM
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Looks awesome ...


Originally Posted By: skinnerback
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"You're statistically more likely to be killed by Hillary Clinton than an NRA member. - PolitiDiva

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Re: Catfish Couvillion [Re: skinnerback] #7522053 05/29/19 06:41 AM
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Looks great.

Re: Catfish Couvillion [Re: skinnerback] #7522096 05/29/19 11:48 AM
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I must say... I've never eaten catfish cooked that way loser8

But I would smile ani

food


Re: Catfish Couvillion [Re: skinnerback] #7522151 05/29/19 12:50 PM
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I bet it wasn't any good at all bs laugh

As soon as I saw the topic (Catfish Couvillion ) I figured it had to be you, looks fantastic food


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Re: Catfish Couvillion [Re: skinnerback] #7522203 05/29/19 01:49 PM
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Did you put a little horseradish in the gravy?


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Re: Catfish Couvillion [Re: skinnerback] #7522212 05/29/19 01:58 PM
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Thanks yall, gravy was good. Catfish tasted like a muddy ol' catfish though lol. Redfish, Black Drum, or Sheepshead is way more better in a couvillion IMO. grin

No Sir Cast, never tried horseradish in it lol. I love horseradish though.

Re: Catfish Couvillion [Re: skinnerback] #7522222 05/29/19 02:11 PM
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Awesome looking skinner...dayum. If the catfish tasted muddy I woulda chunked it and ate rice n gravy. Hell yea, all day long up
You one helluva cook man!!!

Re: Catfish Couvillion [Re: skinnerback] #7522231 05/29/19 02:21 PM
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I'd eat the snot out of that.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Catfish Couvillion [Re: skinnerback] #7522237 05/29/19 02:23 PM
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Tell me how to make the gravy. I have some beautiful bass fillets I want to try that way.


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Re: Catfish Couvillion [Re: Cast] #7522257 05/29/19 02:42 PM
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Originally Posted by Cast
Tell me how to make the gravy. I have some beautiful bass fillets I want to try that way.



I'll write it up for you tonight bud.

Re: Catfish Couvillion [Re: skinnerback] #7522273 05/29/19 03:10 PM
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Thanks man.


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Re: Catfish Couvillion [Re: skinnerback] #7522277 05/29/19 03:13 PM
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Wow, never heard of it. Going to have to try some out.


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Re: Catfish Couvillion [Re: skinnerback] #7522286 05/29/19 03:25 PM
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If you like tomatoes you'll like it. It's a poached seafood dish with a mild butter based tomato gravy, also known as courtbouillon.

Re: Catfish Couvillion [Re: skinnerback] #7522318 05/29/19 04:03 PM
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We do love tomatoes. That looks a little like my shrimp creole.


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Re: Catfish Couvillion [Re: skinnerback] #7522487 05/29/19 08:28 PM
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Absolutely would food


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Re: Catfish Couvillion [Re: skinnerback] #7522650 05/29/19 11:57 PM
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I'm going to learn how to cook this. I'm a tomato eating monster.

Re: Catfish Couvillion [Re: Cast] #7522786 05/30/19 02:52 AM
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Originally Posted by Cast
Tell me how to make the gravy. I have some beautiful bass fillets I want to try that way.


It's easy Sir, here's how I do it for a small batch.....

Fry about 1/2 lb of bacon crisp, use Tasso if you've got it.

Remove bacon & grease, leave just enough grease to coat the bottom.

Add 1 stick of Falfurrias Sweet Cream unsalted butter with one or two red or yellow minced onions, cook that onion slow until it starts to caramelize and gets some good color.

Add second stick of butter, along with finely chopped (minced) green & red bell pepper, and 3 sticks celery. Cook until tender then add minced garlic.

The butter will be separated from the vegetables now, so add a little flour to make a light butter roux.

When you're happy with that, add one small can of tomato paste and stir into your base.

When that's thick & toasty smelling drop in one regular sized can of tomato sauce, one can crushed or diced tomatoes, one can of regular Rotel. Stir.

Add one carton of seafood stock & two bay leaves, stir. Add your bacon back. Add water as you see fit to build your gravy.

Cover on a simmer, and let everything hang out for an hour or two stirring regularly (sugar in tomatoes wants to stick, so recommend low heat & regular stir. If anything burnt rolls up I pick it out and eat it. Treat to me)

Season your gravy with a little Cajun seasoning, salt & pepper, Worcestershire, & a dash of Louisiana hot sauce to taste . Not making a piquant so I keep it mild.

The most important thing about all of this is getting your gravy right. Get your gravy to the consistency that you like (not too thick) and get it seasoned the way that you want it. Once you're happy with your gravy it's time to drop your filets in.

I always recommend removing all red meat from fish filets, but to each their own...cut your filets into good sized pieces and season on one side with your favorite Cajun seasoning. Drop filets into the gravy and push them under the sauce, needs to simmer for 30 minutes to an hour depending. Get off that spoon! Gently stir that bottom once or twice, don't stir your filets to death. You want the filets to be whole.

I like to add green onions & parsley in when I put the bacon in, and garnish with green onions at the end.

I've had a few beers tonight so my apologies for any germmatical errors.


grin smile

Re: Catfish Couvillion [Re: skinnerback] #7522808 05/30/19 03:38 AM
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Recipe is on point. Well done Skinner cheers


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Re: Catfish Couvillion [Re: skinnerback] #7522813 05/30/19 03:52 AM
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Thanks. Used the rest of the sauce to make a smoked sausage sauce piquant, fired it up!

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Re: Catfish Couvillion [Re: skinnerback] #7522887 05/30/19 11:55 AM
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That looks a lot better than the catfish....toss in a couple shrimps or scallops would be even better..... up


Originally Posted By: skinnerback
Milf does the trick.

"You're statistically more likely to be killed by Hillary Clinton than an NRA member. - PolitiDiva

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Catfish Couvillion [Re: skinnerback] #7522891 05/30/19 11:58 AM
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Wow I'm gonna give it a go with some crappie!

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