Rick Moonen'S Catfish Sloppy Joes - cooking recipe

Ingredients

For the Joe
1/2 lb catfish fillet, cut into 1/3 inch pieces
coarse salt
1/4 cup vegetable oil
1 cup onion, diced
1 cup green bell pepper, diced
2 teaspoons paprika
butter, softened
For the Sloppy
2 tablespoons vegetable oil
1 cup minced onion
2 large garlic cloves, minced
1 teaspoon thyme leaves
coarse salt
1 tablespoon sugar
2 tablespoons water
1 tablespoon red wine vinegar
1/2 cup clam juice
1 cup ketchup
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
white pepper

Preparation

To make the sloppy (BBQ Sauce) heat a saucepan over medium high heat and add the oil, onion, garlic, and thyme and a pinch of salt
Cook stirring often until the onion is softened but not browned, about 5 minutes.
Meanwhile, combine the sugar and water in a skillet over medium high heat.
Cook, stirring the sugar in the skillet until the caramel is dark brown.
Add the vinegar and clam juice and simmer until caramel is dissolved.
Add the caramel clam juice mixture along with the ketchup, Tabasco, Worcestershire and white pepper to the onions and simmer for 20 minutes (sauce can be made in advance).
For the Joe (fish) heat a saucepan over medium high heat.
When the pan is hot add the oil, pepper, and onion and cook until soft.
Add the paprika and saute for 1 minute.
Add the catfish and saute for 1 minute.
Add the BBQ sauce and bring to a simmer, reduce heat to low and cook 6-7 minutes.
Meanwhile, butter the buns and toast them on a hot skillet.
Serving suggestion: pile potato chips and pickles on the buns for crunch and then pile them high with the catfish sloppy joe.