Smoked Kentucky Catfish Dip

“It reminds me of all those good times with family as a kid. That’s what good food should do.” – chef Jonathan in Garden & Gun

> Printable recipe for you personal cookbook


  • 1 lb. smoked catfish fillets (can substitute trout)

  • 1 tsp. Dijon mustard

  • 1 cup sour cream

  • 1 tbsp. mayonnaise

  • 1 lemon, juiced and zested

  • 3 tbsp. small diced celery

  • 3 tbsp. small diced white onion

  • 1 tbsp. chopped fresh parsley

  • Salt and pepper to taste

  • Chives (for garnish)


With lid shut on grill temperature should be at 350F. Smoke catfish for 15-20 minutes or until fish pulls apart white and flaky. 

Whisk the Dijon, sour cream, mayo, and lemon juice and zest together in a mixing bowl. Add flaked fish, celery, onion, and parsley and stir to combine. Season with salt and fresh ground black pepper to taste. 

Garnish with chives and serve with lemon wedges, your favorite hot sauce, and pretzel crackers.