Easy Smoked Catfish Spread Recipes

PAT'S SMOKED CATFISH

Steps:

• Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
• Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
• Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
• Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
• Add all the ingredients to a serving bowl and serve with the smoked catfish.

EASY SMOKED CATFISH SPREAD

Steps:

• Cut fish filets into 2" pieces and place in large skillet with wine and salt. Poach gently until thoroughly done, about 15 minutes.
• Drain fish well, discarding wine, and place in food processor with onions, capers, and seasonings. Remove to bowl and blend in mayonnaise and horseradish, adding a bit at a time until desired consistency is reached. Should not be too thin.
• Chill overnight. Sprinkle with extra capers, and serve with crackers or crostini.

SMOKED CATFISH AND CRAWFISH TAIL SPREAD

Steps:

• Combine all ingredients, except for the pecans, in a food processor container; pulse until well combined and evenly mixed.
• Turn into a bowl or mold lined with plastic wrap and chill until firm.
• Unmold onto a serving dish and coat with the chopped pecans, if desired.
• You can also coat with fresh parsley or dust with paprika.
• Serve with crackers or crusty sliced baguette.

ED'S SMOKED CATFISH DIP

Steps:

• Place all ingredients in a mixing bowl and mix well. Season with salt and pepper.
• Chill for an hour or so and serve with crackers or chips.
• Garnish with either minced fresh chives or parsley.