| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 5 | lb | Catfish |
| 1 | lg | Onion; chopped |
| 1/3 | Of a large garlic; chopped | |
| 3 | tb | (heaping) flour |
| 1/2 | c | Cooking oil |
| 1/3 | c | Parsley |
| 1/3 | c | Green onion tops; chopped |
| 2 | ts | (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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