Most anytime of the year, you can catch catfish off rocky structures: rocky points, the rip-rap of dams, and even along smooth retaining walls. In early spring, catfish are attracted to the crawfish that are abundant around rocks that time of year. Later, catfish spawn in rock crevices. In summer, catfish feed on moss and algae that grow on rocks and retaining walls.
IGFA All-Tackle Record
58 pounds; W.B. Wahley in 1964 from Santee Cooper, S.C.
Layered Catfish Dip
3 cups water
1 pound catfish fillets
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
dash garlic salt
1 small onion, chopped
1 12-ounce bottle chili sauce
In a large skillet bring water to boil. Add catfish. Return to
reduce heat. Cover, and simmer gently for 5 to 7 minutes until
fish flakes easily. Remove from water. Cool slightly. Flake
catfish; set aside. In a mixing bowl stir together cream cheese,
mayonnaise, Worcestershire sauce, lemon juice and garlic salt.
Stir in chopped onion. To assemble, spread cheese mixture over
bottom of a 12-inch plate or shallow serving bowl. Spread chili
sauce over cheese layer. Top with cooked catfish. Garnish with
parsley, if desired. Serve with sturdy crackers.
Makes 12 servings.
Catfish and 'Kraut Sandwiches
1 cup cooked, flaked Catfish
½ cup well drained Sauerkraut
¼ cup chopped Dill Pickles
¼ cup Mayonnaise
1 Tablespoon Horseradish
12 slices Party Rye Bread
4-1 ounce slices Swiss Cheese
2 Tablespoons Margarine
In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise,
and horseradish. Mix well. Portion mixture evenly on half the
bread. Top with cheese. Top with remaining bread. Melt
margarine in skillet. Place sandwiches in skillet and grill on each
side until golden brown. Serve with chips or relishes and a cold
Makes 4 servings.