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Catfish: Creole-Style Catfish with Sauce Piquant

Source of Recipe


Bonnie Thomas






List of Ingredients



• 2 medium (about 10 inches long) whole catfish, skinned
  
• 1/2 cup vegetable or olive oil
  
• 1 medium to large onion, chopped
  
• 1 (8-ounce) can tomato sauce
  
• 2 tsp salt
  
• 1 tsp cayenne pepper
  
• 1 tsp crushed pepper
  
• 1/2 cup finely chopped parsley
  
• 1/2 cup minced green onions
  
• 1 cup white flour
  






Instructions



1. Cut off catfish fins and any remaining pieces of skin. Slice fish across backbone into 1-inch-thick steaks. (Do not remove bone.)
   
   
2. Heat oil in large, deep saucepan over medium-high flame. Add onions and cook until translucent. Stir in tomato sauce, plus 4 cans of water.
   
   
3. Sprinkle salt and half of cayenne and crushed pepper over fish, tossing to coat completely. Add half of the parsley and green onions and the remaining crushed and cayenne pepper to the sauce; bring to a simmer.
   
   
4. Dust catfish in flour, shaking off the excess. Place fish in sauce, cover and simmer for 15 minutes. (Note: Shake the pan occasionally, but do not stir, so as not to break up the fish.) The dish is done when the fish is cooked through and the sauce is thick.
   
   Makes 5 to 6 servings.