Panfish Creole

Recipe By:
Celine
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  • Total Time 55 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here's a universal recipe for panfish creole that varies slightly depending on a person's taste. If you like it hotter, increase the cayenne and maybe even add some red pepper flakes.
 

Ingredients

  • 2 1/2 cups rice, cooked
  • 1 1/2 pounds pan fish (sunfish, bluegill, perch)
  • 1/3 cup cooking oil
  • 1/4 cup flour for dredging
  • 1 1/4 cups hot water
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup green onions with tops, chopped
  • 1/2 cup parsley, chopped
  • 1/3 cup green peppers, chopped
  • 5 small cloves garlic, chopped fine
  • 2 teaspoons salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 2 whole bay leaves
  • 1 lemon slice
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Directions

  1. 1. Cook rice according to package instructions.
  2. 2. Cut fish in one inch chunks.
  3. 3. Put the oil in a large skillet over medium high heat and let it fully come up to temperature before continuing.
  4. 4. Coat fish in flour and brown in oil, stirring constantly. Cook for five to ten minutes or until fish is fully browned.
  5. 5. Add water gradually. Cook until smooth and thick, stirring constantly. Add remaining ingredients.
  6. 6. Cover and simmer for 20 minutes.
  7. 7. Remove bay leaves and serve over rice.