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Catfish Chowder

  • Catfish
  • Butter
  • 1 cup cream
  • Pepper
  • Salt
  • 1 onion
  • 1 tsp mustard
  • 2 ounces walnut catsup
  • Lemon, sliced
Wash the fish in lukewarm water (above 90 degrees). Put it on in just enough water to cover it. Boil until tender or until the bones will slip out. Take out the largest bones and chop up the fish. Put it in a stew pan with a pint of water and a large lump of butter.

Add cream, pepper and not much salt. Put in the onion, mustard and walnut catsup. Stew until quite thick. Garnish with a sliced lemon. Serve hot.
Submitted by Tess M Nov 1, 2009 15 min 30 min 45 min

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