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16 ounces smoked catfish
8 ounces softened cream cheese
1/4 cup finely chopped onion
Juice of 1 lemon
1 teaspoon Worcestershire sauce
Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours.
Mix ingredients in a large bowl and season to taste with garlic, paprika, etc.
hape into a loaf and cover with chopped parsley and pecans.
Serve on crackers or Melba toast.
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