Chili and Beer-Braised Catfish

4.50 (21)
⏱ 45 mins 🍽 2-3 serving(s) 🏷 Catfish

This recipe offers a deliciously different take on catfish, moving away from frying. Catfish fillets are coated in a seasoned flour mix, browned, and then gently simmered in a robust sauce. The sauce combines beer, diced tomatoes, Worcestershire, and a kick of Tabasco for a complex flavour. It creates a generous amount of sauce, perfect for serving with the tender fish. The entire dish comes together in about 45 minutes, making it a convenient yet impressive option for a weeknight dinner.

Chili and Beer-Braised Catfish

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

Method

  1. Mix the flour, chili powder, minced garlic, and 1/2 teaspoon salt together in a large resealable plastic bag.
  2. Place the catfish pieces into the bag and shake to coat them completely in the seasoned flour.
  3. Warm the olive oil in a large frying pan and cook the coated fish until browned on all sides, for approximately 3 minutes each side.
  4. Transfer the browned catfish from the skillet onto a plate.
  5. Put the chopped onion into the same skillet and cook for about 5 minutes until it begins to turn golden.
  6. Pour in the beer, the can of diced tomatoes with their juice, Worcestershire sauce, and Tabasco sauce. Let this simmer for about 5 minutes before adding the catfish back to the pan. Simmer uncovered, turning the fish occasionally, for 15 to 20 minutes until cooked through.

Nutrition (per serving)

Sodium1388200 mg

Recipe details

CategoryCatfish
AuthorEdsGirlAngie