Tuesday, June 27, 2006

Panfish Creole

1 1/2 lbs. panfish (sunfish, bluegill, perch)
1/4 cup flour
1/3 cup cooking oil
1 1/4 cup hot water
1 − 8 oz. can tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/3 cup chopped green peppers
5 small cloves garlic chopped fine
2 teaspoons salt
1/2 tespoon thyme
1/4 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 1/2 cups cooked rice
Cut fish in one inch chunks. Coat fish in flour and brown
in oil stirring constantly. Add water gradually. Cook until
smooth and thisk stirring constantly. Add remaining ingredients
except rice. Cover and simmer for 20 minutes. Remove bay
leaves and serve over rice.

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