4155 Hwy. 57
Counce, Tennessee 38326
(731) 689-3805

(2 miles west of Counce, TN)


Thursday 5:00~9:00

Friday and Saturday 5:00 ~ 9:30

Sunday - 11:30 ~ 9:00


Smoked Catfish Recipe Page

Appetizer or main dish

Score and Serve!

Pickwick Smoked Catfish are cured with all natural preservatives, and smoked.  They are fully cooked and may be served cold, at room temperature, heated for 2 minutes each in microwave or in 400 oven till just hot.  Score and serve! (May be frozen upon arrival and thawed as needed.)

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Chopped Catfish Salad

  • 1 smoked catfish, flaked

  • 1 red onion, chopped

  • mayonnaise or salad dressing

Remove all fish from bones.  Mix well with equal amounts of chopped red onion.  Add just enough mayonnaise or salad dressing to hold together.  Add salt and pepper to taste.  Mix well, mold in a bowl.  Chill.  Invert onto lettuce leaf when ready to serve.  Serve with crackers.

Other uses for Pickwick Smoked Catfish

Remove fish from bones.  Lay pieces of catfish on salad greens.  Drizzle dressing over fish.  Garnish with pecans and onions.

Add pieces of smoked catfish to a cream sauce thinned with chicken broth or skim milk.  Serve over hot pasta seasoned with a little oil and Italian or Greek seasoning.  Add Parmesan Cheese and a dash of Cayenne Pepper.

Put Pieces of smoked catfish in a blender or food processor with 1/2 cup bread crumbs - 1 egg (or egg white).  1 tablespoon cream.  Place between 2 raw flounder fillets which have been covered with melted butter and lemon juice.  Bake in 350 oven till fish is done (about 20 minutes depending on thickness of fillets) or bake in microwave using your oven directions.

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Pickwick Catfish Farm (tm) - Webmaster - kevin.canoes@comcast.net - (c) 2017