Chili and Beer Braised Catfish
Dive into bold, Southern-inspired flavors with this Chili and Beer Braised Catfish recipe—a spicy yet balanced dish that’s perfect for weeknight dinners or casual entertaining. Tender catfish fillets are gently braised in a rich, savory sauce made from crushed tomatoes, aromatic spices like chili powder, cumin, and smoked paprika, and a splash of lager beer for depth. The heat from jalapeños is beautifully complemented by fresh cilantro and zesty lime wedges, creating a dish that’s both hearty and refreshing. Ready in just 40 minutes, this one-pan meal is as easy to prepare as it is satisfying. Serve it with crusty bread, rice, or simply enjoy it on its own for a flavor-packed experience. Perfect for fans of comfort food with a kick!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 unit jalapeño, finely chopped
- 1 14-ounce can crushed tomatoes
- 1 12-ounce bottle lager beer
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped
- 4 pieces lime wedges
Instructions
Pat the catfish fillets dry with paper towels and season them with a pinch of salt and pepper. Set aside.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1 minute until fragrant.
Add the chili powder, ground cumin, smoked paprika, and salt, stirring well to coat the vegetables with the spices.
Pour in the crushed tomatoes and lager beer, stirring to combine. Bring the mixture to a gentle simmer.
Carefully place the catfish fillets into the sauce, ensuring they are partially submerged. Cover the skillet with a lid.
Reduce the heat to low and let the catfish braise in the sauce for 10–12 minutes, or until the fish is cooked through and flakes easily with a fork.
Gently remove the catfish fillets from the pan and transfer them to a serving plate.
Increase the skillet’s heat to medium-high and allow the sauce to simmer uncovered for 3–4 minutes to thicken slightly, if needed.
Spoon the thickened sauce over the catfish fillets and garnish with chopped cilantro.
Serve with lime wedges on the side for an extra burst of freshness. Enjoy!
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
