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The Co-op Pantry

By Bryan Taylor


Smoked Catfish Dip
Servings: 4-6
2 cups flaked smoked USA catfish
8 ounces cream cheese, softened
2 tablespoons mayonnaise
4 tablespoons sour cream
Creole seasoning, to taste
4 drops Tabasco or to taste
3 drops Worcestershire sauce or to taste
3 drops liquid smoke flavoring, optional
Cracked black pepper, to taste

In the bowl of a food processor, place catfish, cream cheese, mayonnaise and sour cream. Season with Creole seasoning, Tabasco, Worcestershire sauce, liquid smoke and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Serve with tortilla chips, crackers or toast points.
Grilled Catfish with Corn Salsa
Servings: 4
4-5/7 ounces USA catfish fillets
Salt and pepper, to taste
Oil or pan spray, nonstick grilling basket or grilling mat

Heat grill to a medium high heat, around 425ยบ. Season catfish with salt and pepper. Coat grilling basket or grill mat with oil. Place fish over direct heat for around two to three minutes per side or until it starts to flake. Remove and top with Corn Salsa, recipe below.

Corn Salsa
3 ears fresh corn, grilled, roasted or microwaved in the husk for three minutes
1 tomato, seeded and diced


1 jalapeno, diced, seeded (if you desire less heat)
3 tablespoons sweet onion, diced
2 tablespoons cilantro, chopped
2 limes, juiced
Pinch cumin
Salt and pepper, to taste

In a bowl, combine all ingredients. Mix well. Refrigerate for at least two hours. Taste and adjust seasoning.

Catfish Tacos
Servings: 4
2 tablespoons mayonnaise
1 tablespoon sugar
2 limes, juiced
Hot sauce, salt and pepper, to taste
2 cups fresh shredded cabbage or slaw mix
4-5/7 ounces USA catfish fillets, halved down the center line: grilled, blackened or fried
8 flour tortillas, warmed
1 avocado, sliced
Cilantro, to garnish

In a bowl, combine mayonnaise, sugar, lime juice, hot sauce, salt and pepper. Whisk well. In a second bowl, place cabbage. Pour dressing over cabbage. Allow to marinate at least one hour in refrigerator. Prepare catfish to your liking. Top warm tortilla with slaw mix, avocado and catfish. Garnish with fresh cilantro.

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