This catfish salad is fresh, creamy, and loaded with crunch. It’s built like a classic seafood salad, but we’re using catfish and a little lump crab to give it that coastal, special-occasion vibe without making it fussy. And if you don’t have crabmeat on hand, you can substitute it with more catfish.
Don’t miss my other fish recipes, like fried speckled trout and fried bluegill.
Key elements of this catfish salad
I started making versions of this back when fresh seafood wasn’t an option where I grew up. Catfish was easy to get, and the best “crab” I could find was a can of lump meat. Turns out, the combo still holds up.
- Smoke the catfish gently. A low smoker temp keeps the fish moist so it flakes clean instead of drying out.
- Build the dressing first, then fold in seafood. Mixing the mayo base first prevents over-stirring the crab and turning it stringy.
- Use small dice on the vegetables. Celery, red bell pepper, and green onions should be tight and uniform so every bite has the same snap.
- Finish with citrus at the end. Lime juice or lemon juice brightens everything up. Taste and adjust right before serving.
How to make catfish salad
1) Season the catfish
Coat the catfish fillets with olive oil and Old Bay seasoning. Cover and refrigerate 2–4 hours.
2) Smoke the catfish
Preheat your smoker to 250°F. Add your wood chips or pellets.
Smoke the catfish 45 minutes to 1 hour, until the meat is white and flakes easily. Cool to room temperature before mixing.
3) Mix the creamy base
In a mixing bowl, stir together:
- mayonnaise
- sour cream
- Dijon mustard (Creole mustard is even better)
- capers
- celery
- red bell pepper
- green onions
- fresh herbs
- lime juice (or lemon juice)
- Season to taste with kosher salt and black pepper.
4) Fold in the fish and crab
Flake the smoked catfish into bite-sized pieces.
Gently fold in:
- smoked catfish
- lump crab meat
Taste again and adjust with salt, pepper, extra citrus, or a pinch more Old Bay if needed.
5) Serve
Best served chilled, but not ice-cold. Give it 15 minutes out of the fridge before serving for best flavor.
Serving ideas
- On shaved cabbage or crunchy greens
- With crackers or toasted baguette
- As a sandwich on a soft bun
- In lettuce cups for a lighter meal
More Catfish Recipes
If you make this catfish salad recipe, drop a comment or leave a review. And if you have any cooking questions regarding catfish or want to share your latest creations, give me a shout on Instagram at @larry__white.
Smoky Catfish Salad
Ingredients
- 1/2 pound catfish fillets
- 1/4 cup olive oil
- 1 teaspoon old bay seasoning
- 1/2 pound lump crab meat
- 1/4 cup celery, small diced
- 1/2 cup red bell pepper, small diced
- 1/4 cup green onions, finely chopped
- 1 tablespoon capers, chopped
- 1/4 cup chopped fresh herbs (basil, cilantro or chives are great)
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon Dijon mustard (Creole mustard is even better)
- 1/4 teaspoon liquid smoke (optional: Use if you are not smoking the catfish)
- kosher salt and black pepper to taste
- 1 teaspoon lime juice (lemon works too)
Instructions
Season the Fish
- Coat the catfish with the olive oil and Old Bay seasoning, cover, and place in your refrigerator.
Cook the Fish
- Smoker Option: Prepare your smoker to a cooking temperature of 250 degrees F. Place the catfish in the smoker and cook for 45 minutes to one hour or until the meat is white and flaky. Set aside and let it cool to room temperature.
- Oven Option: Preheat your oven to 375℉. Place the fish on a baking sheet. Cook until the fish is just cooked through. This will take about 15 minutes. Let cool to room temperature.
Make the Salad Base
- In a mixing bowl, add all of the ingredients except the crab and catfish and stir to combine. Season this mixture with salt and pepper to taste.
- Optional liquid smoke: If you cook the catfish in the oven, you can add 1/4 teaspoon of liquid smoke to the salad base for a smoky flavor.
Add the Fish and Crab
- Break the catfish into small, flaky pieces and add it to the bowl along with the crab meat. Stir gently to combine.
- Taste for seasoning. Season to taste with salt, black pepper, or more Old Bay.
