Catfish A La Duplechain
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 5 | lb | Catfish |
| 1 | Onion, chopped | |
| 1/3 | Of a large garlic, chopped | |
| 3 | T | heaping flour |
| 1/2 | c | Cooking oil |
| 1/3 | c | Parsley |
| 1/3 | c | Green onion tops, chopped |
| 2 | t | level salt |
| 4 | oz | Tomato paste |
| Red & black pepper to taste | ||
| Chopped celery & bell | ||
| pepper optional | ||
| 1 | c | Water |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 959
Calories From Fat: 548
Total Fat: 61.2g
Cholesterol: 311.9mg
Sodium: 787.1mg
Potassium: 2109.5mg
Carbohydrates: 10g
Fiber: 2.2g
Sugar: 5.3g
Protein: 88.3g