Braised Catfish Recipes

CHILI AND BEER-BRAISED CATFISH

Steps:

• 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.

BRAISED CATFISH

Steps:

• To make coulis: Place large pot over medium and heat 2 tablespoons olive oil. Cut onion into 8 pieces and carrots into 4 pieces, and saute for 5 minutes. In same pot add tomatoes, jalapenos, basil, garlic, and bay leaves. Cook over medium heat for 35 to 40 minutes. Remove bay leaves and pour into food processor. Use the pulse button of the processor. This sauce should be a coarse puree--not soupy. Black-Eyed Pea Vinaigrette Makes 8 Servings 2 shallots 1/3 cup cider vinegar 2/3 cup light salad oil 2 teaspoons brown sugar 1 teaspoon salt 1/2 cup julienned green onion 2 cups cooked black-eyed peas Rinse black-eyed peas so they are not "starchy" and chill. In a blender or food processor, puree shallots. Add cider vinegar, brown sugar, and salt and blend. Slowly add oil to emulsify. In a bowl, add black-eyed peas and green onions, and toss in vinaigrette. Chill. Place warmed smoked tomato coulis on a plate. Top with hot catfish, and spoon over warm black-eyed pea Vinaigrette. This can be served on individual plates or on a platter, family style. Serve immediately.