1 lg Catfish head
Salt, pepper
Flour
Oil; for sauteing
2 md Onions
1 Bell pepper
3 Celery ribs; chopped
3 cl Garlic
Corn starch
Water
Season the fish with salt and pepper and roll in flour. Then, fry
the fish in oil or butter until just lightly, lightly brown or tan.
Remove the fish from the butter/oil and saute onion, bell pepper,
celery and garlic. Then, fill the pot with what would be enough
water to cover the fish good. Then, use corn starch as a thickener
not flour. Mix corn starch in 1 c cold water until dissolved and
pour into pot. (You don't want the stew too thick.) Put your fish
back into the pot and simmer about 30 minutes. Serve over cornbread
or rice.
