Simmons Catfish Smoked Catfish Dip
This time of the year in the American “Deep South,” as in many other parts of the States, we pay homage to our beloved pigskin and the teams who toss it around.
It’s football season in the South, y’all. That means it’s time to spruce up our tailgate tents and tasting menus and eat our way to winning. Because you know what they say, the team might lose the game, but a Southerner should never lose the party.
Over the next few weeks, we’ll be featuring an array of tailgate friendly recipes here on the blog, featuring some of our favorite Southern ingredients. The best part of these recipes is that they’ll do double duty by providing you with great flavor – and conversation at your next tailgate. Stick around, and you’ll see what we mean.
Do You Smoke?
Our resident outdoor cooking expert and Eat Y’all co-founder, Andy Chapman, loves to smoke. On pecan wood, usually. But sometimes the fruit woods like cherry, apple and peach come into the mix. He has a particular affinity for smoking pig on his woods, but lately, he’s discovered the one of the easiest and quickest smokes is fish. In particular, he’s fallen head over heels for smoking Simmons Catfish in all it’s forms, but the quickest and most economical is probably the Simmons Catfish fillet strips.
In his own words, here’s what our fearless leader has to say about why he loves this method so much – and how he does it to perfection every time.
“I love Simmons Catfish, and I’ve never had a bad bite. That’s one of the things we noticed when we toured the Simmons Catfish processing facility near Yazoo City, MS. Their quality standards are incredibly high. In the case of the catfish strips, every piece is a uniform size, so they cook the same amount of time. In fact, it’s one of the things that allows them to service large national accounts. They have exacting standards, and it’s something that you, as a cook, will appreciate in every bite. You are what you eat. The Simmons family uses a special blend of feed for their top-feeding catfish that is a premium blend of food that produces great healthy fish, and you can taste the difference.”
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)
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- 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.
>> Buy Simmons Catfish directly from the farm online at or request it at your local grocer or meat market.
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