Panfish Creole
A Carolina mountain recipe for Panfish Creole.
CajunSeafoodEasy20 min
Ingredients
Servings
4
- 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
Instructions
- 1
Cut fish in one inch chunks.
- 2
Coat fish in flour and brown in oil stirring constantly.
- 3
Add water gradually. Cook until smooth and thick stirring constantly.
- 4
Add remaining ingredients except rice. Cover and simmer for 20 minutes.
- 5
Remove bay leaves and serve over rice.
Tags
cajuncarolinas-cooking
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