Catfish Creole Style

Name: Catfish Creole Style
Ingredients: 6 catfish fillets (5 to 6 oz. each); salt; cayenne pepper; 2 c. chopped onions; 1 c. chopped bell pepper; 1/2 c. chopped celery; 4 Tbsp. butter; 1 (16 oz.) can whole tomatoes; 2 bay leaves; 1 Tbsp. Worcestershire sauce; couple dashes of hot sauce; 6 lemon slices; 1/2 c. minced parsley

13 ingredients

10 steps

Ingredients

6 catfish fillets (5 to 6 oz. each)
salt
cayenne pepper
2 c. chopped onions
1 c. chopped bell pepper
1/2 c. chopped celery
4 Tbsp. butter
1 (16 oz.) can whole tomatoes
2 bay leaves
1 Tbsp. Worcestershire sauce
couple dashes of hot sauce
6 lemon slices
1/2 c. minced parsley

Directions

1

Rub the fillets well with salt and pepper.
2

In a large black iron skillet, saute the onions, bell pepper and celery in butter until vegetables are wilted.
3

Add the tomatoes, bay leaves, Worcestershire sauce and hot sauce.
4

Cook over a medium fire for 15 to 20 minutes, stirring occasionally.
5

Add the catfish fillets, cover and lower fire.
6

Let simmer for about 10 minutes or until fish flakes.
7

To serve, remove the fish with a spatula to serving plates.
8

Garnish with lemon slices and minced parsley.
9

Serve the sauce with steamed rice on the side.
10

Serves 6.