| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 (10 3/4 ounce) cans condensed tomato soup
- 1 cup catsup
- 1/4 pound salt pork, diced
- 1 onion, chopped
- 1/2 cup butter
- 1 teaspoon black pepper
- Dash cayenne pepper
- 6 drops Worcestershire sauce
- Salt
- 6 catfish fillets, cut into small pieces
Instructions
- Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 883 |
| Total Fat | 61 g |
| Saturated Fat | 26 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 41 g |
| Cholesterol | 217 mg |
| Sodium | 2119 mg |
Reviews
Im always looking for new catfish recipes, and I liked this one. I thought it needed a little more zing, so I added some hot pepper flakes. It got spicier the longer it sat, so I wouldn’t add too much! Overall very good.