Fish piquant

Yield: 4 Servings

Measure Ingredient
2 pounds Sliced catfish
1 pint Oysters; drained, reserve liquid
½ cup Cooking oil
2 tablespoons Flour
1 can Tomato sauce
¼ cup Celery; minced
½ cup Onion; minced
4 Cloves garlic
1 tablespoon Green pepper; minced
¼ cup Green onions; minced
½ cup Parsley; minced
Tabasco sauce to taste
Salt to taste

Fry garlic slowly in oil until dark brown; discard the garlic. Add flour and make a roux (cook slowly, stirring constantly until a rich brown. Cook on low heat). Saut‚ onions, pepper, green onions and celery until tender.

Add tomato sauce, oyster liquid and sliced fish. Simmer slowly until fish is tender. Just before serving add the oysters.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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