Catfish eldorado de colorado

6 servings

Ingredients

Quantity Ingredient
6 Pan-dressed catfish
Lard or bacon drippings
1 pounds Garlic clove; minced
28 ounces Tomatoes (lg can)
1 tablespoon Worcestershire sauce
1 Green pepper; seeded/chopped
4 tablespoons All-purpose flour
2 Eggs
4 ounces Green chili strips; roasted and peeled
6 ounces Monterrey jack (or longhorn cheddar) cheese; shredded
1 medium White onion
½ teaspoon Basil
1 Bay leaf
3 dashes Liquid tabasco sauce
⅓ cup Beef
⅛ teaspoon Pepper
½ teaspoon Salt

Directions

Saute onion, garlic and green pepper in 2 tablespoons lard until softened. Add tomatoes and simmer 5 minutes. Add liquid Tabasco sauce, Worcestershire sauce, beer, basil, bay leaf, salt and pepper.

Simmer, stirring occasionally, 10 to 15 minutes. Meanwhile, prepare catfish. Melt enough lard in skillet to cover bottom. Separate eggs; beat whites until fluffy. fold in beaten yolks and stir egg mixtrue briskly in bowl. Wash catfish in cold water. Dredge in flour.

Holding fish by tail, dip in egg mixture to cover completely. Place fish immediately in frying pan heated to 350 degrees. Brown lightly on each side. Remove; place in ungreased baking dish. Lay 3 chili strips lengthwide on each fish. Cover with tomato sauce and bake 20 to 25 minutes at 350 degreess, until fish flakes easily with a fork.

Sprinkle with shredded cheese during last five minutes of baking.

Note: Enameled saucepan and non-metallic baking dish are recommended.

This recipe was 1977 Catfish Cooking Contest winner.

SOURCE: Country Cooking published by Mississippi Farm Bureau Women, 1987. Contributed by Margaret Harris Typed for you by Nancy Coleman Submitted By NANCY COLEMAN On 12-02-94

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