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Ingredients
2 teaspoons hickory- or alder-wood shavings
3 pounds catfish fillets
1 8-ounce block cream cheese
½ to ¾ cup sour cream
2 large shallots, finely minced
2 tablespoons capers in liquid
1 teaspoon caper juice
1 teaspoon granulated garlic
5 shakes Tabasco
6 grinds freshly ground pepper, or more to taste
Salt, to taste
Nutritional analysis per serving
15 grams carbs; 215 milligrams cholesterol; 589 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 38 grams fat; 4 grams fiber; 1218 milligrams sodium; 47 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Recipe is for large smoker, but can be halved for a smaller smoker.
Private Notes