Panfish Creole

By á-170456

Ingredients

• 1 1/2 pounds panfish (sunfish, bluegill, perch)
• 1/4 cup flour
• 1/3 cup cooking oil
• 1 1/4 cup hot water
• 1 can tomato sauce - (8 oz)
• 1/2 cup chopped green onions and tops
• 1/2 cup chopped parsley
• 1/3 cup chopped green peppers
• 5 small garlic cloves 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

Details

Servings 1

Preparation

Step 1

Cut fish in one-inch chunks. Coat fish in flour and brown in oil stirring constantly.

Add water gradually. Cook until smooth and thick stirring constantly.

Add remaining ingredients except rice. Cover and simmer for 20 minutes. Remove bay leaves and serve over rice.

This recipe yields ?? servings.