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1
Cut catfish into thumbnail-size squares.
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2
Salt and pepper pieces pretty heavily and put into refrigerator until time to use.
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3
Peel the boiled eggs and chop into small pieces.
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4
Peel potatoes and cut into small cubes and cover with water until ready to use.
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5
Peel onions and slice into rings.
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6
Fry fatback crisp.
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7
Put pieces aside and pour drippings into a large pot.
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8
Bring fatback drippings to a medium heat, add onions and cook for about 10 minutes, stirring occasionally; remove onions to a bowl.
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9
Put about 4 or 5 cups of water in the pot, bring to a boil, put the potatoes in the pot.
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10
You might have to add more fresh water to barely cover the potatoes.
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11
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.
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12
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.
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13
I use a long skinny spoon so the fish won't get all mashed up; I like chunks of fish in the stew.
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14
Add the boiled eggs and stir.
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15
Cook on medium for about 6 minutes.
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16
Stir a couple of times to be sure the potatoes aren't sticking to the bottom of the pot.
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17
Taste.
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18
Add more salt, pepper, and hot sauce if needed.
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19
Enjoy!
