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Catfish Stew
A Twist on the Orignal!
1/2 lb. Bacon diced
3 Tbls. garlic, minced
1 large Yellow Onion, diced
1 large Red Onion, diced
1 large Green pepper, diced
1 large Red pepper, diced
1 tsp. Crushed red pepper flakes
8 oz. Okra, sliced
6 oz. Tomato paste
2 lb. Catfish, cubed and battered and fried (See recipe below)
Salt and Pepper, to taste
2 1/2 cups Diced canned tomatoes
3 cups Italian-style chicken stock

Frying Batter with Beer
1 cup Flour
1/2 cup Corn flour
1 cup Beer
2 Whole eggs
Salt, cayenne and pepper to taste


 

Frying the catfish:
Place dry ingredients in a bowl. Make a well in the center. Add beer and eggs and beat well. Let stand at room temperature for 1/2 hour before using. Dip in your catfish pieces and fry until golden brown. Let cook at room temperature.

Soup:
In a heavy bottomed soup pot, saute the bacon. As soon as it starts to brown add the onion and diced green and red pepper. Cook for about 5 minutes more.

Add the diced tomatoes. Cook 5 minutes more.

Add the okra and the stock and bring to a boil and reduce to a simmer. Cook till soup starts to thicken (tomato paste can be added at this point, if desired).

Add the fried cubed catfish and simmer for about 30 minutes. Season with salt and pepper.


Preparation Time: 2 hrs Serves: 8
Recipe Origin: United States
Submitted by:
Karl E. Moser
South Carolina
United States
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