Catfish in Beer
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 5 | each |
garlic cloves
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
catfish fillets
|
* |
| ⅓ | cup |
all-purpose flour
|
|
| 4 | each |
mushrooms
|
|
| 3 | ounces |
beer, lite
|
* |
| ½ | each |
lemon
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | x |
rice
white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 5 | each |
garlic cloves
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
catfish fillets
|
* |
| 79 | ml |
all-purpose flour
|
|
| 4 | each |
mushrooms
|
|
| 86.7 | ml/g |
beer, lite
|
* |
| 0.5 | each |
lemon
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | x |
rice
white |
*
|
Directions
Brown finely-chopped garlic and onion in butter, sizzling hot.
Lightly flour catfish, add to pan with mushrooms.
Pour in beer and treat fillets with juice of half a lemon.
Add a couple of drops of Worcestershire.
Sauté over medium heat, turning, until brown on both sides.
Serve on hot plates with rice. Use pan-gravy over the rice.
