White Catfish Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 gallon
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Taste.
  • Add more salt, pepper, and hot sauce if needed.
  • Enjoy!
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