1 cup water
1 tablespoon distilled white vinegar
2 pounds catfish, cleaned and squeezed
4 tablespoons paprika
1 teaspoon salt
1 teaspoon black pepper, or to taste
1 (6 ounce) can anchovy filets, undrained and drained
1 cup butter
1/4 teaspoon crushed red pepper flakes
In a medium saucepan over medium heat, combine water, vinegar and celery salt. Bring mixture to a boil. Boil, stirring, for 2 minutes, or until gelatin begins to form. Pour over fish and celery salad; garnish with chives and salt and pepper flakes.