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DOUG COLEY'S CATFISH STEW - PEE DEE RIVER STYLE
INGREDIENTS:
2 lbs. fat back (sliced)
1 stick real butter
10 to 12 lbs. cat fish filets
3 pounds onions, coarsely sliced
or 15 pounds whole catfish 8
teaspoons salt - to taste*
2 pods red pepper or 1 tbsp. crushed
1 tablespoon black pepper - to taste
2 quarts tomato juice
3 (12 oz.) cans evaporated milk
4 (12 oz.) cans whole yellow kernel corn
Fry fat back for grease in a 20 quart heavy duty stock pot. Remove fat
back when golden brown and all the grease/oil is cooked from the fat back. Brown fish (lightly)
on both sides in fat back grease, a few at a time and remove the catfish from pot. When all
catfish are browned, fill stock pot half full with water leaving the
fat back grease in pot adding
catfish and bring to a rolling boil. Continue boiling until meat
easily falls off bone (about 45 minutes) or filets fall apart. Remove whole catfish from
the pot and carefully de-bone adding catfish meat back to the pot. Add
salt, black pepper and red pepper and continue boiling until fish is flakey.
Add 1/2 of the onions, tomato juice and corn and boil until onions don't
float or become translucent. Then let cool down adding the rest of the onions, can milk,
butter and simmer an additional 2 1/2 to 3 hours. Stir frequently to
prevent sticking and adjust salt and black pepper as needed.* Normally
salt is one teaspoon per pound of meat!
YIELD: 3 gallons
Serve with saltine crackers and/or oyster crackers and your favorite beverage.
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