Tommy Lee, Belle Meade Hunt (GA))

1 lb salted fatback2 lbs yellow onions10 lbs catfish boneless nuggets1 can diced tomatoes (20 oz)1 can whole kernel corn (20 oz)2-1/2 lbs red potatoes1 can tuna in water (12 oz)3 Tbs Old Bay Seasoning2 Tbs salt1-1/2 Tbs black pepper3 Tbs Louisiana Hot Sauce1 stick butter   1. Cut fatback into 1/4-inch squares. Boil in water for 2 minutes, drain water off, and fry fatback until golden brown. Remove fatback from grease.2. Cut onions into 1/2-inch pieces and fry in fatback grease until tips are brown. Drain grease from onions.3. In another fry pan, stew tomatoes for 2 minutes. Add corn and stew for 2 more minutes.4. Add onions and fatback to tomato/corn mixture, and stew for 2 minutes.5. Cut potatoes into 1/2-inch pieces. Boil for 8 minutes. Drain.6. In a separate pot, boil catfish and butter for 10 minutes in just enough water to cover.7. Add potatoes to catfish, and cook on low heat for 10 minutes. Stir frequently.8. Add corn tomato mixture, tuna, Old Bay, salt, pepper, and hot sauce. Simmer for 10 minutes. Serve over white rice or with oyster crackers or cornbread.... This content is for subscribers only.Log In Join Now