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Ethel's Catfish Recipe)

Ingredients

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

Directions

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.