• 2 cups catfish, poached
  • 1/4 teaspoon liquid smoke
  • 1 Tablespoon lemon juice
  • 1 teaspoon horseradish
  • 1/2 teaspoon salt
  • 1 (8 ounce) softened cream cheese
  • 2 teaspoons grated onion
  • 2 Tablespoons chopped parsley
  • ½ cup chopped pecans

Cooking directions:

To poach catfish, bring 6 cups water to a boil and add about 3 medium sized thawed catfish filets. Reduce heat and simmer gently for 10 minutes. Drain and flake catfish. Combine all ingredients except parsley and pecans. Chill several hours. Shape fish mixture into log roll. Roll in mixture of pecans and parsley. Serves 18.



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