3 lb. skinned catfish
2 tbsp. bacon fat
2 c. diced potatoes
1 tbsp. Worcestershire sauce
1 c. chopped onion
2 c. catsup or 1 (#303) can tomatoes

Cook onion in bacon fat. Remove and place in colander to drain excess oil. In large pot layer salt and peppered fish with onions, potatoes, catsup and Worcestershire sauce. Repeat layers and add water until it covers last layer.

Cover pot and bring to a boil. Simmer until potatoes are cooked. Remove from heat and cool for 1 hour. Reheat slowly before serving. Serves 4-6.