Catfish Stew
5 pounds catfish, dressed
1/2 pound bacon, diced
3 pounds red potatoes, diced
2 pounds white onions, diced
5 cups water
6 eggs, hard boiled, diced
1 4-ounce can pimento, drained and diced
1 6-ounce can evaporated milk
salt and pepper to taste
Fry fish using corn meal, milk and seasonings until flesh flakes when poked with
a fork. Fry bacon until crisp; remove from skillet and set aside. Fry potatoes
and onion in bacon drippings until tender. Place fish in 4 cups water in cast
iron dutch oven. Add bacon, potatoes, onion, eggs and pimento. Simmer for 1 to 1
1/2 hours, adding water if needed. Add milk, stirring constantly, while
seasoning with salt and pepper.