Preparing the Fillets for Making Catfish Courtbouillon

Video Transcript

"Hi1 My name is Karl James and on behalf of expertvillage.com, we are going to continue on with our fish Courtbouillon recipe. Any way, we are going to start by prepping our fish. Like I said we are using catfish fillets and what we are going to do with that is first we are going to season it with our Cajun or Creole Seasoning. It's a combination of sea salt, garlic powder, onion powder, paprika, a little Cayenne; we'll season both sides of that. Flip them over here. Once our fish is seasoned, we are going to take the fillets and cut them in about 2 inch pieces for our Courtbouillon. We'll do that with all the fillet. You could also just stack them and cut them but I like to feel everything I am working with, sort of. So we have our fish all cut and seasoned and what we are going to do next is our bonus item; our shrimp, let's just dump those on there. Put some seasoning on those. Going to mix them up here. I'm not sure if we are going to do it yet but we may use the shrimp whole or one thing you can do is just cut those in half also depending on how much fish you use and how much you are making. Once we get all of this cut up and prepped, we are going to stick it in the refrigerator and move on to our next item. "