Preparation:
Wash fish, cover with water and salt, bring slowly to a boil and simmer, covered, 5 minutes; drain, reserving stock. Remove skin and bones. Cube the catfish fillets and reserve. In a large kettle, fry salt pork until golden brown; remove and drain on paper towel. Saute onion in the drippings until tender, add potatoes, tomatoes, pepper and reserved stock. Bring to a boil and simmer about 15 minutes or until the potatoes are tender. Add fish, simmer until the fish flakes. Add lemon juice. Sprinkle cracklings over the stew. Serve at once with hush puppies. |
