Chili and Beer-Braised Catfish Recipe #85966
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.
by EdsGirlAngie
45 min | 15 min prep
SERVES 2 -3
- 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 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
- In a large plastic ziplock bag, combine flour, chili powder, garlic and salt.
- Add catfish pieces and coat thoroughly.
- Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
- Remove fish to a plate; set aside.
- Add onions to skillet and cook for about 5 minutes or until turning golden.
- 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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5 stars