Ingredients
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1 tablespoon chili powder
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1 clove garlic, minced
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2 teaspoons flour
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1/2 teaspoon salt
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1 lb catfish fillet, cut in serving-size pieces
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2 tablespoons olive oil
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1/2 large onion, chopped
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8 ounces bottles beer (lighter is better; I like Mexican beers here, like Sol)
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1 (14 1/2 ounce) can diced tomatoes, with juice
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2 tablespoons Worcestershire sauce
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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.