Chili and Beer-Braised Catfish

Name: Chili and Beer-Braised Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 serving(s)
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

Community Pick

Submitted by EdsGirlAngie

"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."

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photo by Ang11002

Ready In:: 45mins
Ingredients:: 11
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 1/2 ounce) can diced tomatoes, with juice
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce

directions

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.

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Reviews

excellent and simple to make. a little spicy for me but maybe because I only used it for 2 filets.

rwhiteman
Big hit with my family. I used Rotel instead of the tomatoes and tobasco, as other readers suggested. Also I kept the catfish fillets whole instead of cutting them up. It turned out beautifully. I think the leftovers will be even better, as the fish will soak up even more of the flavor of the simmering sauce.

Crisci
I wasn't a big fan of this. The fish ended up pretty mushy.

MaddieLC
This is my first review ever and I'm making it because this dish was fantastic! I used Blue Moon Summer Ale and instead of Tabasco I used Cholula. I served it over some multigrain rice. The beer enhanced the flavor and everything tasted perfect! I highly recommend this recipe!

helix52
I don't want to rate this because I made a few adjustments with what we had on hand... I used tilapia because the grocery store was out of catfish (imagine that!) and Heineken because my husband forgot to save a Tsingtao, which I had bought specifically for this recipe (he thought differently...). The beer flavor never mellowed or cooked through as I had hoped, probably because I used a stronger beer than Sol (which I LOVE but can't find here in Miami, go figure). The tilapia didn't stand up well to the sharp beer flavor, which was pretty overwhelming. I added celery and would have added green pepper had I had any in the fridge. I will try this again with a few adjustments. The spice was great, but I would suggest sticking with the fish & beer recommended here.

groovyrooby

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Tweaks

Big hit with my family. I used Rotel instead of the tomatoes and tobasco, as other readers suggested. Also I kept the catfish fillets whole instead of cutting them up. It turned out beautifully. I think the leftovers will be even better, as the fish will soak up even more of the flavor of the simmering sauce.

Crisci