Yield: 4 Servings
Measure | Ingredient |
---|---|
5 pounds | Catfish |
1 large | Onion; chopped |
⅓ \N | Of a large garlic; chopped |
3 tablespoons | (heaping) flour |
½ cup | Cooking oil |
⅓ cup | Parsley |
⅓ cup | Green onion tops; chopped |
2 teaspoons | (level) salt |
4 ounces | Tomato paste |
\N \N | Red & black pepper to taste |
\N \N | Chopped celery & bell pepper; (optional) |
1 cup | Water |
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, .