Juicy Smoked Catfish
This smoked catfish recipe brings Southern flair to your seafood repertoire, offering a flavorful and tender main dish perfect for BBQs.
Equipment
- 1 smoker
- 1 large bowl for brining
- 1 digital thermometer
Ingredients
Brine
- 1 quart water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
Catfish
- 4 catfish fillets
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp black pepper
Instructions
Preparation
- Combine water, kosher salt, and brown sugar in a large bowl. Submerge catfish fillets in the brine and refrigerate for 2 hours.
- Preheat your smoker to 225°F. Choose hickory or apple wood for a rich, smoky flavor.
- Remove the fillets from the brine, rinse under cold water, and pat dry. Coat with paprika, garlic powder, and black pepper.
Cooking
- Place the seasoned fillets on the smoker. Maintain a consistent temperature of 225°F and smoke for 50 minutes or until the internal temperature reaches 145°F.
- Remove the catfish from the smoker and let them rest for 5 minutes to allow juices to redistribute.
Serving
- Serve the smoked catfish with your choice of sides. Enjoy immediately for the best flavor.
Storage
- Wrap any leftover catfish in aluminum foil or store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure the smoker is preheated to the right temperature before adding the fish to guarantee even cooking.
Ingredient Substitutions: If you prefer a spicier kick, add cayenne pepper to the spice mix.
How to Serve: Pair with coleslaw and cornbread for a complete Southern meal.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the brine and soak the fillets overnight for deeper flavor.
Ingredient Substitutions: If you prefer a spicier kick, add cayenne pepper to the spice mix.
How to Serve: Pair with coleslaw and cornbread for a complete Southern meal.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the brine and soak the fillets overnight for deeper flavor.