Best 3 Kerr Lake Catfish Stew Recipes

In the heart of North Carolina, where Kerr Lake's waters teem with plump catfish, a culinary tradition has taken root, giving rise to the delectable Kerr Lake Catfish Stew. This savory dish, a symphony of flavors and textures, has become a beacon for food enthusiasts seeking an authentic taste of Southern cuisine. Join us on a culinary journey as we explore the secrets behind this beloved stew, unraveling its history, and presenting a collection of irresistible recipes that capture its essence. From classic renditions to innovative twists, our comprehensive guide will equip you to recreate this iconic dish in your own kitchen, transforming ordinary meals into extraordinary culinary experiences.

**Recipes Included:**

1. **Classic Kerr Lake Catfish Stew:** Embark on a culinary journey through time with this traditional recipe, showcasing the harmonious blend of fresh catfish, aromatic vegetables, and a rich, flavorful broth.

2. **Spicy Catfish Stew:** Ignite your taste buds with this fiery rendition, featuring a zesty blend of chili peppers, cayenne, and paprika, sure to leave a lingering warmth in your mouth.

3. **Smoked Catfish Stew:** Infuse your stew with a smoky, tantalizing aroma using this unique recipe. The delicate smokiness of the catfish, paired with a medley of vegetables, creates a depth of flavor that will impress even the most discerning palates.

4. **Cornbread Catfish Stew:** Experience the perfect marriage of Southern comfort foods in this ingenious recipe. Tender catfish simmers in a flavorful broth, while fluffy cornbread dumplings add a delightful textural contrast.

5. **Catfish Stew with Okra:** Embark on a culinary adventure with this recipe that combines the classic flavors of catfish stew with the unique texture of okra. The okra adds a delightful crunch and a subtle earthiness, elevating the stew to new heights.

6. **Catfish Stew with Tomatoes and Peppers:** Dive into a vibrant and colorful stew that bursts with the freshness of tomatoes and the vibrant heat of peppers. This recipe showcases the bounty of summer produce, creating a dish that's both visually appealing and incredibly delicious.

7. **Catfish Stew with Bacon and Sausage:** Indulge in a hearty and robust stew that combines the smoky flavors of bacon and sausage with the delicate sweetness of catfish. This recipe is a carnivore's delight, offering a satisfying and flavorful meal.

8. **Catfish and Shrimp Stew:** Experience the best of both worlds with this seafood extravaganza. Plump catfish and succulent shrimp come together in a flavorful broth, creating a seafood lover's paradise.

9. **Catfish Stew with Greens:** Embrace the Southern tradition of incorporating fresh greens into your stews with this recipe. Collard greens, kale, or turnip greens add a healthy dose of vitamins and minerals, making this stew a wholesome and satisfying meal.

Let's cook with our recipes!

HOW TO MAKE CATFISH STEW (SOUTH CAROLINA RECIPE)

How To Make Catfish Stew (South Carolina Recipe) image

Catfish stew is a hearty and filling stew that combines Catfish fillets, potatoes, tomatoes, and bacon. It originated in South Carolina and is loved by many in this local region. This recipe will show you how to make catfish stew.

Provided by Ronnie Williams

Time 2h30m

Number Of Ingredients 13

Ingredients

2 lbs Catfish Fillets
1 lb Thick Cut Bacon
2 medium Onions (Diced)
2-3 cloves Minced Garlic
2-3 Stalks Celery
8 Potatoes (Diced into 1/2 inch cubes. Red or Russet potatoes)
2 cans Diced tomatoes
2 Quarts Water
1 Can Tomato paste
2 Tablespoons worcestershire Sauce
2 Tablespoons Hot Sauce (Texas Pete or Franks Red Hot is what I prefer)
1 teaspoon salt
1 teaspoon black pepper

Steps:

Step 1: Start with a large heavy bottom pot or large dutch oven.
Step 2: Cut up the bacon into small 1-inch pieces. Put in the dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
Step 3: Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
Step 4: Add in the water. Next, add the tomato paste and hot sauce. You can also add in the seasonings at this point too. Bring the mixture up to a boil and stir to incorporate the tomato paste.
Step 5: Add in the potatoes once the tomato paste has been incorporated, turn the heat down to medium heat.
Step 6: Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
Step 7: I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour or two. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. Make sure to add a little water to it if it cooks down too much.
Step: 8 Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.

CHARLIE'S CATFISH STEW

Charlie's Catfish Stew image

This recipe brings back so many memories of when I was a child. My dad would go fishing and bring home a mess of catfish and make this stew. It is so good and comforting...I hope you will enjoy this. Make some hush puppies or fried corn bread patties to go with it...ummmm

Provided by Linda Griffith @sothernladee

Categories Fish

Number Of Ingredients 9

Ingredients

6 slice(s) bacon, fried crisp and crumbles
5 large catfish filets, cut into one inch chunks
6 large white potatoes
6 large yellow onions, i use vidalia
1/2 package(s) small, peeled carrots
1 cup(s) frozen okra slices (optional)
1 can(s) corn, drained
2 tablespoon(s) tobasco sauce
1 teaspoon(s) salt

Steps:

Use a heavy dutch oven with lid....Brown bacon in dutch oven. Cut potatoes and onions in slices. Layer the fish, then the onion, then a layer of potatoes, then 1/2 of the corn and next, 1/2 of the carrots and the okra. Add hot sauce and salt. Repeat, ending with a layer of fish. Cover with water. Cook over medium heat; bring to a boil, then simmer until potatoes and carrots are done, about 45 minutes. Do not stir. Remove lid and enjoy....

CATFISH STEW

Catfish Stew image

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

2 teaspoons olive or canola oil
2 medium onions, sliced
1 clove garlic, finely chopped
1 tablespoon chili powder
1 can (28 oz) diced tomatoes, undrained
1 3/4 cups water
1/2 cup uncooked long grain rice
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon red pepper sauce
1 package (10 oz) frozen sliced okra
1 lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1 medium green bell pepper, chopped (1/2 cup)

Steps:

In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

Tips:

Choose fresh catfish: Opt for firm and plump catfish fillets or steaks with a mild, sweet flavor.
Season the catfish well: Before cooking, season the catfish generously with salt, pepper, and any desired herbs or spices. This enhances the natural flavor of the fish.
Use a large pot: Ensure you have a large enough pot to accommodate the catfish and all the ingredients comfortably. This prevents overcrowding and ensures even cooking.
Simmer gently: Maintain a gentle simmer throughout the cooking process to prevent the catfish from overcooking and becoming tough.
Add vegetables in stages: Add vegetables that take longer to cook, such as potatoes and carrots, first. Then, add softer vegetables like tomatoes and okra later to retain their texture and prevent overcooking.
Adjust the seasonings: Taste the stew as it cooks and adjust the seasonings if necessary. Add more salt, pepper, or spices to suit your preferences.
Serve hot: Serve the catfish stew while it's hot, accompanied by cornbread, rice, or your favorite sides.

Conclusion:

Kerr Lake Catfish Stew is a delicious and comforting dish that showcases the flavors of fresh catfish, garden vegetables, and aromatic herbs. By following the tips mentioned above, you can create a flavorful and satisfying stew that your family and friends will love. Enjoy this classic Southern dish at your next gathering or as a cozy meal on a chilly day. It's a perfect blend of flavors and textures that will warm your soul and satisfy your taste buds.