Chili and Beer-Braised Catfish
At a Glance
- Total
- 45 min
- Servings
- 2.00 - serving(s)
Categories
- Main Course
- Braising
Allergens
- Fish
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chili and Beer-Braised Catfish brings together 1 tablespoon chili powder, 1 clove garlic, minced, 2 teaspoons flour in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Large zip-top plastic bag, large skillet, plate
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
Instructions
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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