Smoked Catfish Dip with Pork Rinds
Come By for a Drink Y'all: Bubbles and Birds Menu - Catfish Dip, Oxmoor House (OH) - The Southern Living Party Cookbook
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This award-winning dip was made famous by The Crown Restaurant in Indianola, Mississippi, and it's always served with Bremner wafers, though in this recipe I use pork rinds. I was completely obsessed from my very first bite. Ready to serve in an hour and 30 minutes total, this dip really tastes best when it's chilled so leave some time for it to cool down. 


  • Smoked Catfish Dip with Pork Rinds

    • Five (8-ounce) skinless catfish fillets
    • 1½ (8-ounce) packages cream cheese, softened
    • 2 teaspoons Creole seasoning (such as Tony Chachere's)
    • 1/4 teaspoon hickory liquid smoke
    • 1/8 teaspoon hot sauce (such as Tabasco)
    • Paprika (optional), to taste
    • 1 large bag pork rinds, to serve


1. Preheat the oven broiler with the oven rack 3 inches from the heat. Place the catfish on a baking sheet lined with aluminum foil; broil until the fish is browned and flakes with a fork, about 6 to 7 minutes. Cool completely, about 15 minutes. Use a fork to flake apart.

2. Beat the cream cheese, Creole seasoning, liquid smoke and hot sauce together with an electric mixer at medium speed until well blended. Add the catfish; beat at low speed just until the fish is incorporated, but leave the catfish in small pieces for texture. Cover and chill for at least 30 minutes.

3. Sprinkle with paprika just before serving, if desired. Serve with the pork rinds.