Smoked Catfish Salad Recipes

SMOKED CATFISH SALAD

Steps:

• Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
• While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.

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.

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.