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Print this Recipe    Braised Catfish

Spicy Beer-Braised Catfish
Makes: 4 servings

1 tablespoon chili powder
2 teaspoons minced garlic
1 1/2 teaspoons all purpose white flour
1/4 teaspoon salt
1 pound catfish fillets, cut on the bias into 2-inch wide pieces
1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
1 8-ounce package sliced mushrooms
1 12-ounce can mild flavored beer
1 14.5 ounce can diced tomatoes, with juice
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco or other hot sauce
2 tablespoons chopped fresh parsley

In a shallow bowl, combine chili powder, garlic, flour and salt,
stir together well. Add catfish and toss to coat evenly. In a
large, deep skillet over medium high heat, heat oil. Add catfish
and cook until browned on both sides, about 2 minutes per side.
transfer the fish to a plate and set aside. Add onions and
mushrooms to the skillet. Cook, stirring occasionally, until the
mushrooms have released their liquid and the onions have softened,
4 to 5 minutes. Stir in beer, tomatoes and their juice, Worcestershire
and hot sauces. Bring the sauce to a boil, then lower the heat to
medium and simmer for 5 minutes. Return the catfish pieces to
the skillet, arranging the pieces in a single layer. Continue
simmering until the fish is opaque in the center and flakes easily,
3 to 5 minutes longer. Sprinkle with parsley just before serving.

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