Wild In The Kitchen: Smoked Catfish Dip

Smoked Catfish Dip

We had some company coming over to watch some football recently and my wife asked me to pick up an appetizer at the grocery store. A smoked fish dip sounded nice, so I checked out the offerings at Publix. It was $8.99 for a small tub of dip, and I would probably need two tubs.

No way. I made my own.

2 12-oz. catfish fillets

1 8-oz. cream cheese

1 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 teaspoon Dijon mustard

1 tablespoon Worcestershire

Juice from 1 lemon

2 tablespoons dried dill

2 tablespoons dried parsley

Allow cream cheese to soften. Place apple wood chips in small metal bowl and place directly on grill burner. Turn on high heat. On the other side of the grill, place catfish filets on bread pan and place over indirect heat. Cook until catfish is smoky, white and flaky. In a food processor, add all ingredients. Hit the button several times to thoroughly mix everything, but don’t turn it into a paste.

Serve on Ritz crackers.