ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Georgia Catfish Stew

Yield 8 servings


  • 2 pounds catfish fillets
  • 3 cups water
  • 1 1/2 teaspoons salt, divided
  • 1 pound thick sliced bacon, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cut into 1/2-inch slices
  • 2 medium onions, thinly sliced, divided
  • 2 (14 1/2-ounce) cans stewed tomatoes, drained, divided
  • 1/4 teaspoon pepper, divided
  • 2 tablespoons sugar
  • 3 pickled banana peppers
  • 2 tablespoons pickled banana pepper juice

How to Make It

  1. Place catfish in a 13- x 9- x 2- inch baking dish; add water and 1 teaspoon salt. Cover with foil; bake at 350° for 30 minutes or until fish is tender. Remove fish, reserving liquid. Let fish cool. Remove fish in large pieces from bone.

  2. Line bottom of a large stock pot with half each of the bacon, sliced potatoes, onion, fish, and tomatoes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Repeat layers.

  3. Pour reserved catfish liquid over layered ingredients. Sprinkle with sugar. Place banana peppers on top; add pepper juice. Cover; bring to a boil. Reduce heat; simmer 2 to 3 hours. Do not stir.

Oxmoor House Homestyle Recipes