Chili And Beer-Braised Catfish - cooking recipe

Ingredients

1 tablespoon chili powder
1 clove garlic, minced
2 teaspoons flour
1/2 teaspoon salt
1 lb catfish fillet, cut in serving-size pieces
2 tablespoons olive oil
1/2 large onion, chopped
8 ounces bottles beer (lighter is better; I like Mexican beers here, like Sol)
1 (14 1/2 ounce) can diced tomatoes, with juice
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce

Preparation

In a large plastic ziplock bag, combine flour, chili powder, garlic and salt.
Add catfish pieces and coat thoroughly.
Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
Remove fish to a plate; set aside.
Add onions to skillet and cook for about 5 minutes or until turning golden.
Add beer, tomatoes with their juices, Worcestershire sauce and Tabasco sauce; simmer together about 5 minutes, then return browned catfish to skillet and simmer uncovered until done, turning occasionally, about 15 to 20 minutes.