Torta Of Smoked Catfish Recipes

TORTA OF SMOKED CATFISH

Steps:

• Chop the smoked catfish fillets and set aside.
• In an electric mixer, place the cream cheese, lemon juice, and hot sauce. Mix until the cream cheese is fluffy and soft.
• On a footed cake plate, make a round of the cream cheese mixture at least 1 to 2 inches inside the edge of the plate. Smooth and flatten the first layer of the torta. Sprinkle 1/2 of the chopped catfish over the cream cheese. Add a sprinkle of green onions, approximately 1/2, on top of the chopped fish. Put the second layer of cream cheese on top, smoothing carefully. Cover with the rest of the green onions and catfish. Scatter the drained capers evenly over the Torta. Cover carefully and refrigerate until needed. Try to assemble a few hours before using so that the flavors have a chance to blend.
• Just before serving, sprinkle the minced egg over the top and garnish the torta with lemon slices and mint leaves.

PAT'S SMOKED CATFISH

Steps:

• Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
• Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
• Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
• Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
• Add all the ingredients to a serving bowl and serve with the smoked catfish.