Cut catfish into 1-inch cubes.
Combine fish and onions in a large soup pot.
Add enough water to just cover.
Bring to a boil, then reduce heat to simmer and cook until fish feathers out (flakes).
In a separate pot, cook potatoes, then add to stew. Add salt, pepper and red peppers to taste.
Add tomato paste and mashed tomatoes.
Cook bacon until crisp; drain and crumble into stew.
Let stew cook to desired thickness, then add milk.
Stir well and let simmer for about 15 minutes.
Preheat oven to 400 degrees F.
Spray Pam over the baking sheet.
Combine garlic and milk in a bowl (or pie plate) set aside.
Combine cornmeal, thyme, basil, lemon pepper, and cajun seasoning in a bowl (or pie plate), set aside Dip catfish filets in milk then in cormeal mixture.
Place on prepared baking sheet and sprinkle fish with paprika.
Spray catfish with cooking spray.
Bake for 20- 30 minutes, until the crust is golden and fish flakes easily.
water, and garlic.
Season stew to taste with salt and
Prepare catfish for stew.
Put fish in big pot with remainder of ingredients and cook until tender and done.
Heavenly!
Clean and wash catfish. Cut up catfish to desired size pieces. Put 2 cups water in pot and add onions. Bring to a boil. Add catfish, bacon drippings and seasonings to water and onions.
Let cook for 10
minutes.
Make a thickener of flour and water. Add to the stew.
Cook an additional 2 to 3 minutes until thick and well cooked.
Remove from fire and serve.
Cook catfish in boiler; remove bones.
Cook potatoes and onions until they are mush.
Add fish and small can of milk to boiler; let cook until all is done.
Add large cans of milk, water, margarine, corn, salt and pepper.
Stir over low heat until it comes to a boil; set off.
Stir good, or it will stick.
Makes 2 gallons.
Heat oil and add onions. Cook until tender, then add soup. Use enough water to clean out soup cans, then add ketchup and use enough water to clean bottles. Add salt, pepper and Tabasco sauce. Bring to a slow boil. Stir bottom and turn down heat to simmer. Add fish and cook for 1 hour. Stir occasionally. This feeds approximately 62 people? This recipe can be shortened to 1/2 or 1/4, etc.
Fry bacon and white and green onions on low heat for 10 minutes, then put in a big pot.
Add potato, stewed tomatoes and whole milk.
Stir it up and then add fried catfish.
Cook on low heat for 1 1/2 hours.
(Add hot sauce and soy sauce to Daddy's.)
tir in the water and milk; add the thyme, bay leaf
ntil it boils.
Cover catfish fillets with water in glass
Fry enough fatback to make 1/2 cup grease.
Add grease to 2 gallons water in large soup pot.
Add fish and cook until done. Debone if not done before cooking fish.
To the fish stock add fish, onions, butter or margarine, milk and tomato paste.
Bring to a boil and then cook slowly about 1 1/2 hours and serve.
Cut onions into 1/4 inch slices.
Cut \"taters\" into 1/2 inch slices.
Salt and pepper catfish and \"tater\" slices.
In a large Dutch oven or stew pot, fry the bacon until crisp, leaving the grease.
Add 1/2 cup of water.
Lay one layer of fish, then a layer of onion, and then a layer of bacon.
Repeat layers until all ingredients are used up.
Leave one thick potato on top. Cover and cook about 1 hour on low heat.
Do not stir!
When the top potato is done, its ready.
Cut catfish into thumbnail-size squares.
Boil fish until tender.
Remove from water, cool, and de-bone.
Dice or grate potatoes and cook in the fish water until thoroughly done.
Fry bacon and brown onions in grease.
Remove onions and add grease to potatoes and water.
Add de-boned fish and cook slowly about 1/2 hour.
Stirring occasionally.
Heat milk and add to fish mixture.
Add butter, salt and pepper.
Do not let boil!
Add boiled eggs diced finely before serving.
Put fish in pot with 1 cup water; add potatoes, onions, butter and 2 tablespoons flour with 1/2 cup cold water.
Cook 30 minutes. Add milk and cream.
Stir.
Turn off heat.
Serve hot with crackers or corn bread.
Place fish, onions, celery and butter in pot and cover with water. Cook until fish is done. Remove fish and set aside. Return stock to the burner and add potatoes. Remove bones from fish; tear fish into small flakes. When potatoes are almost done, add fish back to the stock. Let simmer for a few minutes and add milk. Simmer until ready to serve.
Dice salt pork (3/8-inch).
Fry or microwave until crisp, don't drain.
Dice potatoes and onions (1/2 inch).
In large pot place onions, potatoes, cooked salt pork, red pepper, black pepper and enough water just to top of mixture.
Simmer until potatoes are done.
Dice catfish (3/4 inch).
Add and bring to boil.
Turn to low heat.
Add tomato paste.
Salt to taste.
Bring to simmer. Stew is done.
Makes 3 to 4 quarts.
Fry bacon until crisp in a large kettle.
Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.
Add catfish and continue simmering for an additional 30 minutes.
Just before serving, stir in ketchup and adjust seasonings.
Dice fatback into small pieces.
Fry until tender; also fry fatback skin until fat is cooked off.
Place in stew pot. Saute onions until tender, not brown, in fatback grease.
Add all to pot.
Fillet and chop onions and potatoes.
Add to pot; simmer until done.
Let skin cook in stew until just before serving.
Cover catfish in water; cook until meat will separate from bone.
Remove catfish from stock (reserve stock).
Use a 3 gallon pot.
Saute onions in oil.
Add potatoes and cover with fish stock.