Chili and Beer-Braised Catfish
Description
This delightful recipe offers a zesty twist on traditional fried catfish. With a rich, savory sauce made from tomatoes, beer, chili powder, garlic, onion, Worcestershire sauce, and a splash of Tabasco, this dish brings a unique and flavorful experience to your table. It’s not only a quicker alternative to frying but also a dish that’s perfect for those who enjoy a good seafood stew. The sauce is plentiful and can be repurposed with additional ingredients for a hearty homemade seafood stew. 🐟🍺
Ingredients
- 1 cup flour
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 catfish fillets (approximately 1 pound total)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 cup beer (your choice of brew)
- 1 can (14.5 ounces) diced tomatoes with their juices
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (or to taste)
Instructions
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Prep the Coating: In a large plastic ziplock bag, combine the flour, chili powder, garlic powder, and salt. Shake well to mix the ingredients. 📦
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Coat the Catfish: Add the catfish fillets to the bag. Seal the bag and shake vigorously until the fillets are thoroughly coated with the flour mixture. 🐟
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Brown the Fish: Heat the olive oil in a large skillet over medium-high heat. Carefully place the coated catfish fillets in the hot oil. Cook for about 3 minutes per side, or until the catfish is golden brown and crispy. Remove the fish from the skillet and set aside on a plate. 🍳
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Cook the Onions: In the same skillet, add the chopped onions. Sauté for about 5 minutes, or until the onions are soft and beginning to turn golden brown. 🧅
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Make the Sauce: Pour the beer into the skillet, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes with their juices, Worcestershire sauce, and Tabasco sauce. Stir to combine and bring the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to meld. 🍅
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Simmer the Catfish: Return the browned catfish fillets to the skillet. Simmer uncovered for 15 to 20 minutes, or until the fish is cooked through and flakes easily with a fork. Turn the fillets occasionally to ensure even cooking. 🍲
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Serve and Enjoy: Once the catfish is tender and the sauce has thickened to your liking, remove the skillet from the heat. Serve the chili and beer-braised catfish hot, with some of the savory sauce spooned over the top. This dish pairs wonderfully with rice, crusty bread, or a side salad. 🍽️
Notes
- Leftovers: If you have leftover sauce, consider adding extra vegetables or seafood to make a delicious stew for another meal. The flavors develop beautifully over time. 🌟
- Beer Choice: The type of beer used can influence the flavor of the sauce. Experiment with different brews to find your preferred taste. 🍺
Nutritional Information (per serving)
- Calories: 580.9
- Fat: 31.8 grams
- Saturated Fat: 6 grams
- Cholesterol: 106.5 mg
- Sodium: 1388.2 mg
- Carbohydrates: 28.9 grams
- Fiber: 4.8 grams
- Sugar: 11.2 grams
- Protein: 38.6 grams
Enjoy this flavorful and satisfying catfish dish that’s sure to be a hit with family and friends! 🎉
