Chili and Beer-Braised Catfish

From: helix52

On Apr 30, 2009

This is my first review ever and I'm making it because this dish was fantastic! I used Blue Moon Summer Ale and instead of Tabasco I used Cholula. I served it over some multigrain rice. The beer enhanced the flavor and everything tasted perfect! I highly recommend this recipe!

From: groovyrooby

On Feb 7, 2008

I don't want to rate this because I made a few adjustments with what we had on hand... I used tilapia because the grocery store was out of catfish (imagine that!) and Heineken because my husband forgot to save a Tsingtao, which I had bought specifically for this recipe (he thought differently...). The beer flavor never mellowed or cooked through as I had hoped, probably because I used a stronger beer than Sol (which I LOVE but can't find here in Miami, go figure). The tilapia didn't stand up well to the sharp beer flavor, which was pretty overwhelming. I added celery and would have added green pepper had I had any in the fridge. I will try this again with a few adjustments. The spice was great, but I would suggest sticking with the fish & beer recommended here.

From: Delilah26

On Apr 27, 2004

VERY good. I used the extra hot rotel instead of the diced tomatoes. Since that was going to make it hot, I didn't use the tabasco. My husband even liked it and he doesn't like catfish at all.

From: crispychick

On Dec 14, 2004

We fixed this for supper last night and were delighted with the results! Quite honestly, we were skeptical of the beer, but in the end couldn't even tell it was beer we added- it just tasted like a delicious broth! Very healthy, too, because of hardly any fat. We served this over noodles but I think rice would have been better. Thanks for an easy, delicious recipe!