Name: Spicy Beer braised Catfish
Ingredients: 1 tablespoon chili powder; 2 teaspoon minced garlic; 1 1/2 teaspoon 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 tablespoon Worcestershire sauce; 2 teaspoon Tabasco or other hot sauce; 2 tablespoon chopped fresh parsley

Spicy Beer braised Catfish

Ingredients

1 tablespoon chili powder
2 teaspoons minced garlic
1 1/2 teaspoon 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

Instructions

Makes: 4 servings. 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.