Cut catfish into thumbnail-size squares.

Season the catfish pieces generously with salt and pepper.

Refrigerate seasoned catfish until ready to use.

Peel and chop hard-boiled eggs into small pieces.

Peel potatoes and cut into small cubes.

Cover potatoes with water to prevent browning.

Peel onions and slice into rings.

Fry pork fatback until crisp.

Set aside the crispy fatback pieces.

Pour fatback drippings into a large pot.

Heat fatback drippings over medium heat.

Add sliced onions to the pot and cook for about 10 minutes, stirring occasionally, until softened.

Remove onions from the pot and set aside in a bowl.

Add 4-5 cups of water to the pot and bring to a boil.

Add the cubed potatoes to the boiling water.

Add more water if needed to barely cover the potatoes.

Cook the potatoes for about 15-20 minutes, until tender.

Crumble the fried fatback and add it to the pot with the potatoes.

Return the sautéed onions to the pot with the potatoes.

Bring the mixture to almost a boil.

Add the seasoned catfish to the pot gradually, a handful at a time, stirring gently after each addition to avoid mashing the fish.

Continue adding catfish until all the fish is in the pot.

Add the chopped hard-boiled eggs to the stew and stir gently.

Cook on medium heat for about 6 minutes, stirring occasionally to prevent sticking.

Taste the stew and adjust seasoning with salt, pepper, and hot sauce if desired.

Serve hot and enjoy!