Community Pick
Chili and Beer-Braised Catfish
photo by Ang11002
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2-3
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
- 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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Reviews
-
Big hit with my family. I used Rotel instead of the tomatoes and tobasco, as other readers suggested. Also I kept the catfish fillets whole instead of cutting them up. It turned out beautifully. I think the leftovers will be even better, as the fish will soak up even more of the flavor of the simmering sauce.
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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.
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Tweaks
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Big hit with my family. I used Rotel instead of the tomatoes and tobasco, as other readers suggested. Also I kept the catfish fillets whole instead of cutting them up. It turned out beautifully. I think the leftovers will be even better, as the fish will soak up even more of the flavor of the simmering sauce.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois