Chili and Beer-Braised Catfish |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This is a quick, tasty and different alternative to fried catfish. Tomatoes, beer, chili powder, garlic, onion, Worcestershire sauce and a shot of Tabasco combine in a delicious simmering sauce. This makes a lot of sauce; I like to save what isn't used and add a few impromptu ingredients for a nice homemade seafood stew. Ingredients:
1 tablespoon chili powder |
1 clove garlic, minced |
2 teaspoons flour |
1/2 teaspoon salt |
1 lb catfish fillet, cut in serving-size pieces |
2 tablespoons olive oil |
1/2 large onion, chopped |
8 ounces bottles beer (lighter is better; i like mexican beers here, like sol) |
1 (14 1/2 ounce) can diced tomatoes, with juice |
2 tablespoons worcestershire sauce |
2 teaspoons tabasco sauce |
Directions:
1. In a large plastic ziplock bag, combine flour, chili powder, garlic and salt.
2. Add catfish pieces and coat thoroughly.
3. Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
4. Remove fish to a plate; set aside.
5. Add onions to skillet and cook for about 5 minutes or until turning golden.
6. Add beer, tomatoes with their juices, Worcestershire sauce and Tabasco sauce; simmer together about 5 minutes, then return browned catfish to skillet and simmer uncovered until done, turning occasionally, about 15 to 20 minutes.
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