Kerr Lake Catfish Stew – The Ultimate Southern Comfort Catfish Stew Recipe
Kerr Lake Catfish Stew is a hearty Southern seafood dish featuring flaky catfish simmered in a rich tomato broth with potatoes, onions, celery, carrots, and aromatic herbs. The recipe combines fresh ingredients into one comforting pot that's easy to prepare and incredibly satisfying. Perfect for family dinners or camping adventures, this stew showcases the mild flavor of catfish while highlighting traditional Southern cooking techniques. Serve it alongside warm cornbread or crusty bread for a complete meal that everyone will love.
Ingredients
- 2 pounds fresh catfish fillets, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 medium potatoes, diced
- 1 can (14 oz) diced tomatoes
- 4 cups seafood or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Heat vegetable oil in a large Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook for about 6–8 minutes until softened.
- Stir in garlic and cook for another minute.
- Add potatoes, diced tomatoes, tomato paste, broth, paprika, thyme, Old Bay seasoning, bay leaves, salt, and pepper.
- Bring the stew to a gentle boil.
- Reduce heat and simmer for 20 minutes until the potatoes become tender.
- Carefully add the catfish pieces.
- Cook for another 8–10 minutes until the fish flakes easily.
- Remove the bay leaves.
- Stir in parsley and lemon juice.
- Taste and adjust seasonings if needed.
- Serve hot with cornbread, crackers, or crusty bread.
Notes
- Fresh catfish provides the best flavor.
- Frozen catfish should be fully thawed before cooking.
- Avoid overcooking the fish to keep it tender.
- Homemade seafood stock adds richer flavor.
- Yukon Gold potatoes hold their shape well.
- Add corn for extra sweetness.
- Adjust spice levels with cayenne pepper or hot sauce.
- Leftovers taste even better the next day.