Chili and Beer-Braised Catfish

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.

• Ready In: 45 mins
• 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 1/2ounce) 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.