Chili and Beer Braised Catfish

• 1-1/2 lb. catfish fillets
• 1 tbsp. chili powder
• 1 clove garlic, minced
• 2 tsp. flour
• 1/2 tsp. salt
• 2 tbsp. olive oil
• 1-1/2 cup chopped onion
• 8 oz. beer (a lighter beer, like Sol)
• 1 can (14-1/2 oz.) diced tomatoes, with juice
• 2 tbsp. Worcestershire Sauce
• 2 tsp. Tabasco Sauce

1. In a large plastic zipper bag, combine flour, chili powder, garlic and salt.
2. Add catfish pieces and coat thoroughly.
3. Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
4. Remove fish to a plate and set aside.
5. Add onions to the skillet and cook for 5 minutes or until slightly golden.
6. Add beer, tomatoes with their juice, Worcestershire Sauce and Tabasco Sauce; simmer together about 10 minutes then return browned catfish to the skillet and simmer uncovered until done, about 15 to 20 minutes.

catfish fillets, chili powder, clove garlic, flour, salt, olive oil, onion, lighter, tomatoes, worcestershire sauce, tabasco sauce

Taken from www.foodgeeks.com/recipes/19280 (may not work)