This spicy catfish dip starts with an easy blackened fish and ends with a cool, creamy, chunky sauce to dunk any chip or cracker in. A delicious treat for the taste buds.
12 ounces catfish fillets
blackened fish seasoning
3 tablespoons olive oil
1 cup sour cream
8 ounces cream cheese, softened
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
hot sauce to taste
1/2 cup green onion, chopped
2 tablespoons parsley, chopped
3 tablespoons red bell pepper, chopped
Coat fillets with seasoning. Heat oil in large saucepan. Brown fillets well on both sides until dark in the hot oil then lower the heat and cook for a few more minutes until fish is done. Remove from pan to cool.
Place half of cooled catfish in food processor and pulse until smooth. Add sour cream, cream cheese, lemon juice, horse radish, Worcestershire sauce, and hot sauce. Pulse until all ingredients are blended well.
Take the rest of the fillets and break apart by hand into chunks and place in a large bowl. Add the dip mixture from the processor, parsley, and red pepper into the bowl of catfish chunks. Stir together. Move dip to a smaller container, cover, and place in the refrigerator to cool for a couple of hours. Serve with crackers or chips.
You may use your favorite Cajun seasoning or your own seasoning mix for the fish. I suggest you season liberally in order to get the most flavorful dip.