Fish filets to serve 6 (catfish, red snapper work well)
1 tsp. onion tops
1 lg. onion, chopped fine
1 green bell pepper, chopped fine
1/2 c. Crisco shortening
1/3 c. flour
1 (16 oz.) can stewed tomatoes
Salt to taste
Red pepper to taste
Black pepper to taste
Garlic powder to taste

Melt Crisco, add flour and brown to a deep golden brown, stirring constantly. Add onions and bell pepper and cook until the onions are clear. Add the tomatoes and cook for 5 minutes. Add 6 to 8 cups of warm water (depending on the size of your pot) and bring to a boil. Cook on a medium heat until the oil separates from the sauce. Remove the oil and add the seasoning and onion tops. Approximately 1/2 hour before serving add the fish.

Sauce should be fairly thick, if it is not, put 2 tablespoons of cornstarch in 1/2 cup cold water; then add to the sauce, stirring constantly. Serve in a bowl over white rice.