Catfish Court-Bouillon Recipe | James Beard Foundation

Ingredients

• 1 tablespoon butter
• 1 stalk celery, finely chopped
• 1 medium tomato, finely chopped
• 1/2 medium onion, finely chopped
• 1/2 bell pepper, finely chopped
• 1 jalapeño or serrano pepper, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup dry white wine
• 1 1/2 cup fish stock
• 1 pound (3 to 4) catfish fillets, cut into 4-inch pieces
• Salt
• freshly ground pepper
• 1/2 cup flour
• 1/2 cup cornmeal, preferably white and finely ground
• 2 tablespoons vegetable oil or bacon fat
• 1/4 cup chopped parsley
• 1/4 cup chopped scallions
• Juice of one lemon
• 5 basil leaves, coarsely torn
• 2 cups cooked white rice