Prepare catfish (if making at home) according to the recipe you are using. Set aside.

Prepare tartar sauce (if making at home) according to the recipe you are using. Set aside.

Place a medium skillet on the stove-top over medium heat.

Add butter or chicken fat.

When hot, add onions and sauté until tender and starting to brown.

Remove onions and set aside.

Preheat oven to 350°F.

Cut the jalapeños into a boat or canoe cut. (Click link above to see how to do a Boat Cut or a Canoe Cut) NOTE - I used the boat cut.

Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.

Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)

Remove from oven and allow to cool slightly so you can handle them.

Add cream cheese to each jalapeño to cover the bottom, leaving a concave "well" to place other ingredients. (Click the link above to see pictures of this step, if the instructions are unclear to you.) Set jalapeños aside.

Cut prepared catfish into chunks, sized to fit the jalapeños. Place as many chunks as will fit into each jalapeño.

Layer as many sautéed onion slices as you like - or as you can - on top of the catfish.

Place jalapeños back on cookie sheet and place back in oven.

Cook, watching closely, until cream cheese is hot and bubbling, about 15 - 20 minutes.

Remove from oven and turn oven to broil.

Place several slices of Swiss cheese - cut to fit - over the onions.

When oven is hot, place jalapeños back in oven.

Cook, watching closely, until Swiss cheese is hot and melted, about 1 - 2 minutes.

Remove from oven when done and serve with prepared tartar sauce, for dipping, and chips or fries.