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.