About this Recipe
Catfish can be found on almost any restaurant menu in the Southern United States, and you can wager it will be served with a light breading and fried to a golden-brown with a perfect crispy texture. While fried catfish is a total treat, there is another way to prepare the catfish. Smoke It! Thinly cut catfish are able to absorb the intoxicating smoke flavor as it slowly roasts in the gentle heat of your smoker. When this is combined with a spicy, creole rub, this new way of having catfish may just be the new favorite!
Suggestions for Great Smoked Catfish:
- Use the freshest catfish you can get
- Keep the fish elevated as much as you can, this will allow the smoke to reach all sides of the meat. Preferably use a rack in a baking dish to help with cleanup.
- Set your smoker to 200 degrees F. Catfish take two hours to cook. You will want the fish to reach an internal temperature of 160 degrees F.
- This spice mixture works great with other fish on the smoker. Examples: Salmon, tilapia, and sea bass.
For the Cajun Rub
- 3 tablespoons paprika
- 1/2 cup kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dried thyme
- 1/2 tablespoon cayenne
For Smoked Catfish
- 4-5 fresh catfish fillets
- 3 tablespoons soften butter or margarine
Step 1
Mix all of the Cajun rub ingredients in a medium bowl.
Step 2
Spread butter lightly over the fillets
Step 3
Sprinkle with the rub, to taste (remember this will be spicy).
Step 4
Set the smoker for 200 degrees F and allow the fish to smoke to an internal temp of 160 degrees F or about 2 hours.
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