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| Catfish Stew
4 to 5 pound catfish
1/4 pound of salt pork or bacon
1/2 cup of chopped onion
1 can of tomato soup
1 can of water
1/4 cup of tomato catsup
salt
a dash of cayenne
Worcestershire sauce
Split the catfish. Heat a dry heavy skillet very hot. Lay the catfish skin side down in the hot skillet. Leave it until the fish can be lifted out, leaving the skin adhering to the skillet.
Cut the salt pork or bacon in small pieces, and fry it until brown and crisp in a large pot or deep skillet. Lift out the pieces of fried meat with a slotted spoon, and discard (or save for cracklings). Add the chopped onions to the drippings, and sauté them until tender. Add the tomato soup, water, catsup, salt, cayenne, and Worcestershire sauce. Bring the mixture to a boil, taste, and correct the seasonings. Lay the catfish on the sauce(the catfish can be cut in serving pieces if necessary)> Cover the pot and simmer for 20 - 30 minutes or until the fish separates from the bones. Do not stir it, but occasionally lift the pot from the heat and whirl it to prevent sticking or scorching. when the fish is done, remove it to a hot platter. If the sauce is thin, cook it rapidly for a few minutes to reduce it. Pour the sauce over the fish, and serve. Serves 6 |
Cookbooks - Fish
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