Description Edit

A Catfish recipe.

Ingredients Edit

Directions Edit

  1. Melt 1 tablespoon of the butter in a Dutch oven or a large, heavy saucepan over medium-low heat.
  2. Add green onions and celery, and catfish fillet pieces and sauté for 3 or 4 minutes; do not brown.
  3. Remove catfish and vegetables from the pan.
  4. Add the remaining ⅓ cup of butter to the pan and cook over medium heat until melted.
  5. Add the flour and stir for 2 to 3 minutes.
  6. Gradually stir in the milk and cream, stirring well after each addition.
  7. Cook, stirring constantly until thickened.
  8. Add the catfish and vegetables.
  9. Stir in the tabasco sauce, parsley, bay leaf, chives and salt.
  10. Simmer for 15 minutes and serve.
  11. Bisque can be refrigerated, covered, for up to 3 days.
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