One of the more infamous shore lunch recipes, traditionally cooked up at midnight, while In-Fisherman’s Doug Stange and Otis “Toad” Smith fished for flatheads on a river somewhere in the wilderness—circa 1980s.
Prep time: 15 minutes
Cook time: 30 minutes
- 1 catfish, about 5 pounds, filleted and cut into 1- by 2-inch strips
- 2 tablespoons prepared chopped garlic (in jars at store)
- 2 tomatoes, chopped
- 1 medium onion, chopped (optional)
- 2 or 3 jars (12-ounce) medium or hot salsa
- Dry white wine (optional: substitute chicken broth)
- 1/2 teaspoons cayenne, or to taste (optional)
- Salt and black pepper, to taste
- Chopped scallions (optional as garnish)
- In an 8-inch cast-iron skillet, add the chopped onion and a bit of the white wine. Cook over medium heat, stirring for about 3 minutes. Add the chopped tomatoes and reduce them to a pulp.
- Add the salsa and a little more wine, and everything else except the fish and scallions. Cook on medium high to reduce the liquid by half, about 5 minutes. Reduce the heat to a simmer. Add the fish, stir, cover and simmer 8 more minutes.
- Stir once gently. Garnish with the chopped scallion. Serve catfish jambalaya over rice.