Posts: 20,453
Threads: 1
Joined: Nov 2007
OH...ME, ME, ME! I've got the end all be all! Catfish Stew! It's the best! My MIL used to make THE best. Unfortunately, after a cocktail or two, she would sometimes flub it a little with WAY too much pepper. No recipe really, just a method. She used a large cast iron dutch oven which I still have. If I could just get William to bring it back from the farm. Cooktop or not, I still use it. But the best method for this is gas. I use my grill so I have better control over the heat. This is low and slow at it's best.
Here's how it goes....
Put down a layer of bacon in the bottom of your pan...use the whole pound. Next, add a thick layer of sliced onions (about 3 or 4), a thick layer of sliced potatoes (4 or 5), and finally your catfish (4 or 5 pounds, cleaned and filleted). Add a small amount of water (the ingredients will give off a lot of moisture), salt and pepper. Cook over VERY low heat for a couple hours without stirring. It will break up the fish....thus the low heat. It will take several hours. I usually check after an hour and gauge from there when to check next. You don't want to open the lid too often due to loosing moisture. When the fish is flaky and done, the onions and potatoes will be done also. The bacon will give everything a wonderful smokey good flavor. There is a website that details this in a humorous, very redneck way, but this is the same way my MIL did hers, and we do to this day. (In his directions, he says to cook it for 6 hours, but I don't remember it ever taking quite that long.) But allow plenty of time, but it's worth it and it is AWESOME! Serve with cornbread. Greens?...who needs greens?
DANG! William has GOT to get those trot lines out ASAP. It's been a WHOLE year! Farm raised is good, but fresh is so much better. Thank goodness hunting season is over and the freezer is not busting too bad with venison. I need me some catfish....NOW!
Daphne
Keep your mind wide open.
Posts: 6,277
Threads: 3
Joined: Feb 2006
Mary how many brickettes do you use for you simmer? I know to get it to about 350 degrees I put about 15-17 on the bottom and 8-10 on the top.
I have found that I need to keep about 10 extra brickettes ready to go if I have to cook longer than an hour and half.
My new toy on my list is the chimney starter. I hate having to rely on lighter fluid.