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Stewed Catfish and Bell Peppers

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Stewed Catfish and Bell Peppers

Makes 6 servings

1-1/2 pounds catfish fillets 1 onion, chopped 1 each green and red bell pepper, cut into 1-inch pieces 1 clove garlic, minced 1 cup clam juice 1 tomato, chopped 1/4 cup Hot Pepper Sauce 2 tablespoons minced parsley

1. On sheet of waxed paper, mix 2 tablespoons flour with 1/2 teaspoon salt. Lightly coat fillets with flour mixture; set aside. 2. Heat 1 tablespoon oil in large nonstick skillet until hot. Add onion, peppers and garlic. Cook and stir 3 minutes or until crisp; transfer to dish. 3. Heat 1 tablespoon oil in same skillet until hot. Cook fillets 5 minutes or until golden brown, turning once. Return vegetables to skillet. Add clam juice, tomato, Frank's RedHot Sauce and parsley. Heat to boiling. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes with fork. Serve with hot cooked rice, if desired.

Contributed by: Edit

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