Posted by on Aug 12, 2013 in blog | 0 comments

In the spirit of national catfish month, this week we are having a special guest blog featuring a delicious catfish dip from the gluten-free lifestyle queen Rachelle King !! Rachelle runs the show at Blinded By The Bite, which helps those with gluten allergies and still eat whole, nutrient-rich foods at home and on the go. Check out the website today !!

It’s National Catfish Month and living in Austin, TX I’ve learned a thing or two about catfish since moving here. I racked my brain on what I could make with this fish that is considered a Southern delicacy.  If you’re like me and have a hectic schedule you need to whip up a quick appetizer to go with that bottle of wine or to take a killer dish to a party, then this catfish dip is the perfect answer.

 

Ingredients:

  • 4 medium size catfish filets (deboned and cleaned)

  • 2 tablespoons dark brown sugar

  • ½ teaspoon of salt (I prefer kosher salt)

  • 6oz cream cheese (fat free)

  • ½ cup of green onions chopped

  • 2 tablespoons of fresh parsley

  • Pinch of smoked paprika

  • Zest of one lemon

  • 4 radishes (shredded using a zester)

  • White pepper

  • 3-5 Chives

  • Gluten-Free Baguette (I use Against The Grain available at Whole Foods Market)

So I fired up the oven to 375° and started preparing the other ingredients I needed for this recipe.  Begin by lightly coating the catfish in a mixture of dark brown sugar and salt, then place onto a foil lined cookie sheet and place into the preheated oven at 375° for about 30 minutes, or until the fish becomes golden brown.  Remove from the oven and take a fork to break up the catfish into flakes.  This will capture any of the brown sugar and salt mixture that has run off.  Place onto a large plate and allow catfish to cool.

In a large mixing bowl (or if you have a KitchenAid® mixer), add in cream cheese.  Turn on mixer to medium-high, whipping the cream cheese until it becomes smooth (about 1 minute).  Next chop green onions and parsley, and add into cream cheese.  Zest lemon into cream cheese mixture and add a pinch of paprika.  Incorporate ingredients on a low speed.  Take a spatula and scrape down the sides of the mixing bowl and add in radishes, mixing on low.  Add in white pepper to taste.  Next place into a medium-sized ramekin, refrigerate for one hour.  If short on time, place in the freezer for 15 minutes.  Perfect to serve either way!

Holding the baguette with your left hand, cut on an angle so you get a larger surface for the dip.  Place on a parchment lined cookie sheet, toasting in the oven at 425°, until baguettes are golden brown.  Remove from oven and allow to cool.

Plating this at home or for a party is a simple set-up.  Take a large plate or serving platter and place the filled ramekin off to the side, filling the plate with the toasted baguettes.  Top off catfish dip with some finely chopped chives and pop the cork on a bottle of Vouvray and you’re ready to go!