Miss Mildred said:
You will need a big black iron pot. That’s what the Cajuns use.
Ingredients:
Pam®
Fish
Flour
4 or 5 onions, cut up in little pieces
Several pods fresh garlic, cut up
1 small can tomato paste (never any more)
Tony’s®
Water
Rice
You can use catfish. I like gasper goo (also known as drum fish) because it does not cook apart as much as catfish. Gasper goo has a lot of white meat like bass. I suppose you can use whatever kind of fish you have. The amount depends on the amount of people you need to feed.
Mix the onions and garlic together.
Spray the pot with Pam®.
Flour the fish.
Place the fish on the bottom.
Layer with the onion-garlic mixture.
Sprinkle some Tony’s on top.
Place 2 or 3 teaspoons tomato paste on each layer.
Keep repeating the layers.
End up with onions and garlic and a little flour on top.
Take it to the hydrant and run water on top.
Cook over low heat till the fish fall apart and the onions are all done.
You’re not supposed to stir it, but I have to keep it from sticking.
Let it simmer.
Serve over rice.
Terry said:
Use a thick, deep cast iron cooking put; but if you don’t have one you can use a Dutch oven.
Ingredients:
Oil (Wesson® or olive oil)
Catfish fillets
Flour
Salt
Pepper
4 or 5 onions, cut up in little pieces
Lots of garlic, cut up
Bell pepper
Small can tomato sauce
Can Rotel®
Tony’s®
Cayenne
Water
Rice
Miss Mildred uses whole fish, but I like to use fillets. That way we don’t have to worry about picking out bones.
Place the oil in the bottom of the pan. (I usually use Wesson®, but olive oil will do fine.)
Sauté the onions, garlic, and bell pepper.
Roll fish in flour, salt, and pepper.
Remove some of the vegetables.
Lay fish on top of the onions, garlic, and bell pepper.
Add half a can tomato sauce and half the Rotel®.
Continue with the layers—more onions, pepper, bell peppers; fish; and then the rest of the tomato sauce and tomatoes. Season to taste. I add cayenne.
Cover with water.
Simmer until the fish is crumbly.
Serve over rice.
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