Elevate your cooking skills with our amazing smoked catfish recipe. Experience the tantalizing aroma and exquisite taste of this gourmet delight.
Course
Main Course
Prep Time10minutes
Cook Time2hours
Marinating2hours
Servings4
Ingredients
2poundsof catfish fillets
1/4cupof kosher salt
1/4cupof brown sugar
2tablespoonsof black pepper
1tablespoonof paprika
1tablespoonof garlic powder
1teaspoonof crushed red pepper flakesadjust to your spice preference
1lemonjuiced
Wood chipshickory, apple, or cherry wood
Cooking spray or oil for the grill grates
Instructions
Prep and Marinating
Start by rinsing the catfish fillets under cold water. Pat them dry with paper towels.
Combine the kosher salt, brown sugar, black pepper, paprika, garlic powder, and crushed red pepper flakes in a large mixing bowl. Mix it all up until it's well combined, creating a flavorful rub for the catfish.
Squeeze the juice from a whole lemon over the catfish fillets. This not only adds a zesty kick but also helps the rub stick.
Now, generously rub the seasoning mix onto the catfish fillets. Make sure to coat both sides evenly, pressing the seasoning into the fish to get those flavors locked in.
Once your catfish is well-seasoned, cover the bowl with plastic wrap and pop it into the fridge. Let it marinate for 2-3 hours. This gives the catfish that wonderful depth of flavor we're after.
Setting Up the Smoker
After marinating, it's time to get your smoker prepped. If you're using wood chips, soak them in water for 30 minutes. These will add that smoky goodness to your catfish.
Light up your charcoal or propane in the smoker, and aim for a temperature of about 225°F (107°C). Use a thermometer to keep an eye on it. This low and slow cooking will give your catfish that perfect smoky flavor.
Smoking the Catfish
While the smoker is heating up, remove the catfish from the fridge and let it come to room temperature. This ensures even cooking.
Once the smoker is at the right temperature, sprinkle the soaked wood chips over the hot coals or in the smoker box.
Place the catfish fillets directly onto the grill grates. You want to give them enough space, so they're not overcrowded.
Close the smoker's lid, and let the magic happen. You'll need to smoke the catfish for about 2-3 hours until they reach that gorgeous golden hue and an internal temperature of 145°F (63°C). Remember, patience is the key here!
Serving and Enjoying
When your catfish is beautifully smoked and ready, use tongs to remove the fillets from the smoker carefully. They should be flaky, with a tantalizing smoky aroma.
Now, it's time to dig in! You can serve the smoked catfish as-is, or get creative. Flake it into salads, make some smoky catfish tacos, or even enjoy it on a bagel with cream cheese. The possibilities are endless!