Smoked Catfish
0:55 - Prep 0:25 / Cook 0:30
Beginner
Frying may be the most popular way to cook catfish, but our Smoked Catfish recipe lets you play with seasonings and wood flavors to create a new favorite dish. They’re dry brined with sugar and salt, smoked over alder wood and basted with a Cajun honey glaze for a touch more sweetness with a spicy bite.
6 Servings
Ingredients
Catfish
- 2 pounds catfish fillets, skin removed
- 1-2 alder wood chunks
Cure Mixture
- 2 tablespoons sugar
- 2 teaspoons kosher salt
Cajun Honey Glaze
- 1 cup honey
- 1/4 cup butter, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne powder
Preparation
List
Steps
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1.
Combine sugar and salt in a small bowl.
2.
Place fillets in a large baking dish, spread the dry brine mixture on both sides and refrigerate for 4 hours.
3.
Remove from refrigerator and pat dry with paper towels.
4.
Preheat your smoker to 250°F and toss wood chunks on top of hot coals.
5.
Place catfish fillets on hot grates and cook until internal temperature reaches 145°F, about 20 minutes.
6.
Meanwhile, heat honey in a small skillet until it starts to boil and darken, about 1 to 2 minutes. Add butter, paprika, oregano, thyme, pepper, garlic, onion and cayenne powders. Whisk until the butter is completely melted. Remove from heat and set aside.
7.
At the 20-minute mark, brush fillets with Cajun honey glaze. Continue cooking for another 10 minutes, brushing a second time after 5.
Hot TipTo check for doneness, gently push down with your finger near the edge of the fillet. If the flesh falls apart easily, it’s done.
8.
Remove catfish from the smoker and serve with a side of smoked French fries or smoked stuffed peppers.
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