WHITE CATFISH STEW

Steps:

• 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!