Catfish Eldorado De Colorado
|Chopped onion||1 Medium|
|Green pepper||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Bacon drippings||2 Tablespoon|
|Canned tomatoes||28 Ounce, drained and coarsely chopped (1 Can)|
|Beer||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Hot sauce||3 Dash|
|Dried whole basil||1⁄2 Teaspoon|
|Eggs||3 , separated|
|Pan dressed catfish||6 Medium|
|All-purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Bacon drippings||4 Tablespoon|
|Canned whole green chilies||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Shredded monterey jack cheese||3 Ounce (3/4 Cup)|
1) In a skillet add 2 tablespoons bacon drippings and heat.
2) Add in onion, pepper, and garlic and cook till tender.
3) Mix in tomatoes and reduce heat and simmer, uncovered for 5 minutes.
4) Stir in beer, Worcestershire sauce, hot sauce, basil, bay leaf, salt and pepper.
5) Gently cook, uncovered, for 10 to 15 minutes.
6) Beat egg whites, at room temperature, till soft peaks form.
7) In a separate bowl, add in the egg yolks and lightly beat.
8) Gently fold the yolks into the whites.
9) Coat the fish with the flour and dip in the egg mix.
10) 2 to 4 tablespoons hot bacon drippings (350°) in an electric skillet, add catfish and brown, turning once.
11) Remove fish and keep in an ungreased 13- x 9- x 2-inch baking dish.
12) Slice green chiles lengthwise, and add over the catfish.
13) Top with tomato mix and place in the oven at 350° for 20 minutes, till the fish flakes easily.
14) Discard the bay leaf.
15) When ready to serve, sprinkle cheese over the fish and place the fish in the oven for 5 minutes to melt the cheese.