The delicate sort of flesh found in catfish has to be handled carefully. Smoking requires the use of wood chips that have a little smokey flavor and a pleasant scent. This applies to cherry, apple, or maple.
To create a savory dish, you can use any number of recipes.
Because fish is a light meal, it should only be lightly smoked because too much smoke can mask the fish’s natural qualities. To keep the catfish wet while smoking, brining is also a crucial step to take into consideration.
Additionally, it improves the flavor and texture. Pick mild-flavored spices for the brine or rub if you want to avoid a strong flavor or aroma.
Recipe for Smoked Catfish
Equipment Needed
- Smoker
- Tongs
- Apple or cherry wood chips
Ingredients
- Black pepper
- Salt
- Cajun seasoning
- ½ cup hot sauce
- ½ cup water
- 6 catfish fillets
How to Smoke the Fish
- Take 2 medium-sized bowls and add water and salt to them.
- Stir the solution until the salt is dissolved.
- Dip the catfish fillets in the brine baths until they are fully immersed.
- Refrigerate the brined fish for about four hours.
- On your smoker, set a 200° F temperature and let it preheat. The temperature has to be set at the said degrees to allow the fish to suck in the smoke without cooking up too fast.
- Dry the dripping brine from the fillets using paper towels.
- Rub them with pepper, salt, cajun seasoning, and hot sauce.
- Place the wood chips inside the smoker box. Let them heat up until smoke is produced.
- Position the catfish on the grate and place the smoker’s top back in position.
- Minimize the vent’s opening up to ½ or ⅓ of its original size to lock in more smoke inside the smoker. Don’t lower or turn the smoker’s temperature throughout the process. Keep it constant.
- Set the timer at 2 hours before taking the fish off the smoker. Once you notice a change of color and texture to white and flaky, take the fish out because it’s smoked and ready.
- Wrap it up with aluminum foil and rest it on top of the grill with the burners turned off. This circulates the flavors and juices in all parts of the meats before it’s served. Leave it for 15 minutes before serving.
Also, check this amazing recipe and learn how to smoke Cod and make Killer Fish Tacos!
In conclusion, smoked catfish is a delicacy when the right recipe is followed. Avoid over smoking it or using wood that produces heavily flavored smoke. The idea is to retain the fillets’ normal taste with added smoky flavors.