Catfish a la duplechain
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Catfish |
| 1 | large | Onion; chopped |
| ⅓ | Of a large garlic; chopped | |
| 3 | tablespoons | (heaping) flour |
| ½ | cup | Cooking oil |
| ⅓ | cup | Parsley |
| ⅓ | cup | Green onion tops; chopped |
| 2 | teaspoons | (level) salt |
| 4 | ounces | Tomato paste |
| Red & black pepper to taste | ||
| Chopped celery & bell pepper; (optional) | ||
| 1 | cup | Water |
Directions
Combine cut up catfish in a black cast iron pot; pour onions and garlic over the fish. Add cooking oil, salt, red and black pepper. In a small bowl dissolve flour in water, with tomato paste; pour over the fish. Top with green onion tops and parsley. Cook on top of the stove or outside over a wood fire for about 1 hour.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Catfish almondine
- Catfish bienville
- Catfish cakes
- Catfish caribbean
- Catfish courtbouillon
- Catfish courtboullion
- Catfish creole
- Catfish creole style
- Catfish dip
- Catfish en papillote
- Catfish florentine with new orleans style (fried)
- Catfish in the bag
- Catfish maitre'd
- Catfish mexican style
- Catfish soup
- Catfish stew
- Catfish with cajun brown sauce
- Catfish with dijon sauce
- Catfish with duxelles baked in paper
- Catfish with lemon/butter sauce