White Catfish Stew Recipes

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CATFISH STEW



Catfish Stew image

Classic Southern catfish stew recipe with potatoes, stewed tomatoes and fatback or bacon.

Provided by Mandy Rivers | South Your Mouth

Time 45m

Number Of Ingredients 12

1/2 lb thick-cut bacon or fatback, cut into 1/2-inch pieces
1 medium onion, finely diced
1/2 cup finely diced celery
1 14-ounce can petite diced tomatoes, undrained
3 tablespoons ketchup
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
3 medium potatoes, peeled and diced
1 lb catfish fillets OR 1.5-2 lbs whole, dressed catfish

Steps:

  • Brown bacon or fatback in a Dutch oven or soup pot over medium-high heat until crisp. Add onions and celery then sauté until onions are tender (3-5 minutes).
  • Add tomatoes, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are just submerged.
  • Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are tender.
  • Directions for using catfish fillets: Add catfish, cover then continue cooking for 10 minutes. Proceed to Step 5.
  • Directions for using whole, dressed catfish: Add whole, dressed catfish, cover then continue cooking for 15 minutes or until catfish is cooked through. Remove catfish from the pot then remove the cooked fish from the bones and skin. Discard bones and skin. Add cooked catfish back to the stew then gently stir. Proceed to next step.
  • Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving.

WHITE CATFISH STEW



White Catfish Stew image

I received this recipe from a friend at work. It makes about one gallon of thick white catfish stew. Use at least a 5 quart pot. I like it spicy so I usually add a little cayenne pepper to the pot in addition to the hot sauce. You can add tomatoes to make a red catfish stew.

Provided by bengi

Categories     Catfish

Time 1h20m

Yield 1 gallon, 8 serving(s)

Number Of Ingredients 8

4 lbs cleaned and de-boned catfish
4 lbs potatoes
5 -6 medium onions
4 -5 slices pork fatback
3 -4 hard-boiled eggs
salt, to taste
black pepper, to taste
hot sauce, to taste (optional)

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!

CATFISH STEW RECIPE - (5/5)



Catfish Stew Recipe - (5/5) image

Provided by Orion

Number Of Ingredients 9

1/2 cup chopped onions
2 tablespoons of butter
1-pound of catfish filets cut into chunks
1 cup of boiling water
2 cups of diced potatoes
1 1/2 teaspoon of basil
salt and black pepper to taste
1 (8-ounce) can of stewed corn
2 cups of milk

Steps:

  • Sauté onions in butter. Add fish, water, potatoes, basil, salt, and black pepper. Cover and simmer until potatoes are done, approximately 15 minutes. Stir in corn and milk; heat thoroughly, but do not boil. Serve immediately.

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

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.

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