Smoked Catfish And Crawfish Tail Spread Recipes

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.

CAJUN CATFISH AND RICE

Steps:

• In a large skillet, preferably cast-iron, heat the oil over medium-high heat.
• Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
• Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes.
• Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
• Meanwhile, rinse the catfish and pat dry.
• With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet.
• Cut the catfish into 1-inch strips.
• Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

STOVE TOP SMOKER BEER-BRINED SMOKED CATFISH

Steps:

• Dissolve salt and sugar in hot water.
• Add cold beer, pepper and bay leaves to make brine.
• Whisk well to remove carbonation.
• Add two medium-size bowls of ice cubes to cool brine and add more volume to the brine.
• Add more cold water if more liquid is necessary to cover all the fillets.
• Place fish in brine when the brine is cool to the touch.
• Brine fish 2-4 hours covered, in the refrigerator.
• Remove fish from brine, rinse in cold water and air dry for 10 minutes before smoking.
• When ready to smoke, set stovetop smoker up with 2 tablespoons of chips between the smoker and the drip pan.
• Replace cooking grate.
• Brush fish lightly with oil, place skin-side down on the cooking grate with about an inch between each fillet.
• Slide top of smoker into place.
• Place smoker on the stovetop and center it over the burner.
• Turn the burner on high.
• Smoke for 20-30 minutes.
• The fish will be a dark caramel color.
• (Alternatively you may smoke cook on an outdoor grill for 1 hour or until fish is cooked through, caramel colored and smoked.).
• Serve at warm or room temperature or make into a smoked catfish "pate" by adding cream cheese, sour cream, shallots, capers, garlic, Tabasco and a dash of pepper to taste.

PARMESAN CATFISH FILETS

Steps:

• Preheat oven to 400 degrees.
• Combine parmesan, flour, and seasonings.
• Dredge the catfish in milk.
• Coat fish WELL in cheese mixture.
• Place on baking dish.
• Drizzle butter over coated filets.
• Bake at 400 degrees for 15 to 20 minutes or until fish is done and become flaky.