Recipe: Smoked Simmons Catfish Dip
Serves: approximately 6 (¼ cup portions, doubles easily)
- 10 pieces of smoked Simmons Catfish filet strips
- 1 – 8 oz package cream cheese, softened
- 1/3 cup June Bugg Rub
- 1/4 cup Sugar Taylor Sauce
- 1 green onion
- 1/2 teaspoon grated Horseradish
- ¼ sweet yellow onion like Texas Sweet or Vidalia
- Bonney’s Hot Sauce (to taste)
- In a medium bowl mix the thawed fillets with Sugar Taylor Sauce and coat evenly. Then sprinkle fillets with a layer of June Bugg Rub. Toss until fully covered.
- Prepare your grill or smoker with pecan wood or other sweet fruit wood. Place catfish strips on the grate leaving plenty of room around each strip. Smoke at 250 degrees for about 45 minutes or until the fish is fully cooked. After 30 minutes turn the fish. They should have released from grate and not stick at this point in the cooking process. When fully smoked, the fish will be a deep golden brown color.
- Take the fish off the smoker and let them cool slightly. Take two forks and shred them into fine pieces. In a bowl, mix them into the cream cheese. Once combined, continue to mix by using a fork to whip mixture until there are no large chunks of fish remaining.
- Add Horseradish, onions and hot sauce to taste and mix thoroughly. Use a spatula to move dip into a 2 cup serving container and smooth out the top for presentation. Garnish with a pinch of June Bugg Rub and green onion.