Best Smoked Catfish Pate 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.

SMOKED FISH PATE

Steps:

• Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.

SMOKED FISH PATE

Steps:

• Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
• Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
• Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
• Remove and garnish with additional parsley and capers if using.
• Servie with crackers or for a chunkier pate, use toast points.

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.