4 to 5 lb. catfish
2 qt. water
about 1/2 lb. fatback or bacon
1 large onion, chopped
1 qt. diced potatoes
1 tbsp. A.1. sauce
1 tbsp. Worcestershire sauce
2 sticks butter
1 qt. tomatoes or 1 c. ketchup
salt and pepper to taste

Cook the catfish in the water until it flakes easily. Remove fish to container to cool.

In a heavy pot, brown the fatback or bacon. Remove the meat. Add the onion, potatoes and the water in which the fish was cooked. Cook until onions and potatoes are done.

Meanwhile, remove fish meat from bones. When potatoes and onions are soft, add the fish, A.1. sauce, Worcestershire sauce, butter, tomatoes or ketchup and salt and pepper to taste. You may add a few dashes of hot sauce, if desired. Cook for 30 minutes. Serve with saltines or over rice.