 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
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.
|
|