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2 to 3 lbs fish, washed and cut into pieces
1/2 lb fatback or salt pork
1 lb onions, sliced
3 quarts water
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/3 to 1/2 bottle hot sauce
1/2 teaspoon black pepper
1 stick butter
1/3 bottle Worcestershire sauce
1/2 lb rice
1. Fry fatback on medium heat until crisp but not burned. Remove and discard meat, reserving grease.
2. Bring water to boil in large pot. Add fish pieces and return to boil. Reduce heat to medium and cook until fish pieces are done.
3. While fish pieces are cooking, fry onions in fatback grease until tender. Remove and drain.
4. Add onions and all other remaining ingredients to pot of fish and water. Bring to boil, cover, and reduce heat to medium low.
5. Continue cooking until rice is done.
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