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Today is September 25, 2022

Creamy Catfish Salad

Soups & Salads

Fish and Seafood


2 cups water
2 Tbsp. lemon juice
1 lb. Mississippi farm-raised catfish
3 boiled eggs, chopped
1/2 cup chopped celery
1/3 cup chopped ripe olives
1/4 cup chopped dill pickles
2 Tbsp. chopped pimiento
1/3 cup mayonnaise
2 Tbsp. horseradish
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper


In a skillet, bring water and 2 tablespoons lemon juice to a boil. Add catfish. Bring to a boil, reduce heat, cover and simmer gently for 5 to 7 minutes, or until fish flakes easily. Remove fish from water and cool slightly. Finely chop cooked fish. In a bowl, combine catfish, eggs, celery, ripe olives, dill pickles and pimiento. Stir together mayonnaise, horseradish, 1 teaspoon lemon juice, salt and pepper. Add to catfish mixture, stirring until well combined. Chill. Catfish Salad is delicious as a sandwich filling, stuffed in a tomato, a topping for a plate of salad greens or with crisp crackers.


From “Cooking South of the River: Our Mix of Favorite Recipes,” Town of Walnut Grove

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