Prep 20 mins
Cook 1 hr
I received this recipe from a friend at work. It makes about one gallon of thick white catfish stew. Use at least a 5 quart pot. I like it spicy so I usually add a little cayenne pepper to the pot in addition to the hot sauce. You can add tomatoes to make a red catfish stew.
- 4 lbs cleaned and de-boned catfish
- 4 lbs potatoes
- 5 -6 medium onions
- 4 -5 slices pork fatback
- 3 -4 hard-boiled eggs
- salt, to taste
- black pepper, to taste
- hot sauce, to taste (optional)
- Cut catfish into thumbnail-size squares.
- Salt and pepper pieces pretty heavily and put into refrigerator until time to use.
- Peel the boiled eggs and chop into small pieces.
- Peel potatoes and cut into small cubes and cover with water until ready to use.
- Peel onions and slice into rings.
- Fry fatback crisp.
- Put pieces aside and pour drippings into a large pot.
- Bring fatback drippings to a medium heat, add onions and cook for about 10 minutes, stirring occasionally; remove onions to a bowl.
- Put about 4 or 5 cups of water in the pot, bring to a boil, put the potatoes in the pot.
- You might have to add more fresh water to barely cover the potatoes.
- Cook about 15 or 20 minutes;I crumble up the fried fatback and put it in with the potatoes, but you don't have to.
- Put the onions back in the pot with the potatoes and bring to almost a boil, throw in a handful of fish, stir a little, throw in some more fish, stir a little more, do this until you use all the fish.
- I use a long skinny spoon so the fish won't get all mashed up; I like chunks of fish in the stew.
- Add the boiled eggs and stir.
- Cook on medium for about 6 minutes.
- Stir a couple of times to be sure the potatoes aren't sticking to the bottom of the pot.
- Add more salt, pepper, and hot sauce if needed.