Smoked Catfish

0:55 - Prep 0:25 / Cook 0:30

Our Smoked Catfish recipe gives this fish great flavor, ideal texture and an enticing aroma. It’s cooked over alder wood for a delicate earthy flavor with a hint of sweetness to bring out the natural flavor of the fish without overpowering it. A homemade Cajun honey glaze with paprika and cayenne powder layers on a touch more sweetness with a spicy bite.

6 Servings
  • 2 pounds catfish fillets, skin removed
  • > 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
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Step 1 Of 8
1. In a small bowl, combine sugar and salt.
2. 2. Place catfish fillets in a large baking dish and spread the mixture on both sides. Place in the refrigerator for 4 hours to cure.
3. Remove fillets from the refrigerator and pat dry with paper towels.
4. Preheat your smoker to 250°F and toss 1 to 2 wood chunks onto hot coals.
5. Place catfish fillets in the smoker. Cook for 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 and garlic, onion & cayenne powders. Whisk until the butter is completely melted. Remove from heat and set aside.
7. At the 20-minute mark, brush fillets with the Cajun honey glaze. Continue cooking for another 10 minutes, brushing a second time after 5 minutes.
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 fillets from the smoker and serve with smoked French fries or smoked stuffed peppers.
Up Your Game: How to Pick the Best Smoking Wood