“This award-winning dip was made famous by The Crown Restaurant in Indianola, Mississippi, and it’s always served with Bremner wafers, though in this recipe I use pork rinds. I was completely obsessed from my very first bite. Ready to serve in an hour and 30 minutes total, this dip really tastes best when it’s chilled so leave some time for it to cool down.” Elizabeth Heiskell
This award winning dip was made famous by The Crown Restaurant in Indianola, Mississippi.
- 5 (8‑oz) skinless catfish fillets
- 12 ounce softened cream cheese (about 1 ½ packages Philadelphia brand)
- 2 teaspoon Creole seasoning (such as Tony Cachere’s)
- ¼ teaspoon hickory liquid smoke
- ½ teaspoon hot sauce (or more to taste, such as Tabasco)
- smoked paprika (to taste, optional)
- pork rinds (for serving)
Preheat the oven broiler with the oven rack 3 inches from the heat. Place the catfish on a baking sheet lined with aluminum foil; broil until the fish is browned and flakes with a fork, about 6 to 7 minutes. Cool completely, about 15 minutes. Use a fork to flake apart.
Beat the cream cheese, Creole seasoning, liquid smoke and hot sauce together with an electric mixer at medium speed until well blended. Add the catfish; beat at low speed just until the fish is incorporated, but leave the catfish in small pieces for texture. Cover and chill for at least 30 minutes.
Meanwhile, lightly dust the pork rinds with smoked paprika (if using). Serve the chilled dip with the pork rinds.