No need for a smoker for this delicious dip. Smoking catfish on the stove top is an easy way to infuse the fish with bold flavor.
Smoked Catfish Dip
Makes 2 Cups
- ¾ cup apple wood chips (4 ounces)
- 1½ teaspoons lemon zest
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 1 (12-ounce) catfish fillet, skinned
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Crackers, thinly sliced cucumber, and sliced red bell pepper, to serve
- Garnish: chopped fresh dill, lemon zest, lemon wedges
- In a large bowl, place wood chips and enough water to cover. Let soak for at least 30 minutes. Drain well. Place wood chips in an even layer in a roasting pan. Top with a wire rack; spray with cooking spray.
- In a small bowl, stir together zest, ¼ teaspoon salt, and ¼ teaspoon pepper. Season catfish with salt mixture, and place on prepared rack.
- Place center of roasting pan over a large stove burner; heat over high heat until chips begin to smoke. Cover tightly with foil; reduce heat to low, and cook for 30 minutes. Turn off heat, and let cool for 30 minutes. Using 2 forks, shred catfish.
- In a medium bowl, combine smoked catfish, cream cheese, dill, parsley, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Garnish with dill, zest, and lemon wedges, if desired. Serve with crackers, cucumber, and bell pepper.