Smoked Catfish
Southern-style smoked catfish.
Jump to RecipeCatfish is a Southern favorite that takes to smoke beautifully. The Cajun seasoning is a natural pairing, and the firm white flesh stays moist throughout the cook. It's soulful food that's surprisingly easy.
This is perfect for Southern-style dinners, fish fries with a smoky twist, or any time you want comfort food. Catfish is affordable and satisfying.
Traditional Southern sides are perfect - hush puppies, coleslaw, fries, or fried okra. Tartar sauce and hot sauce should both be on the table. A squeeze of lemon brightens everything.
Cajun seasoning varies by brand - some are spicier than others. Adjust to your taste. A little brown sugar in the rub can help balance the heat if desired.
Catfish is forgiving - it stays moist even if slightly overcooked. The flesh is done when it flakes easily. Let it rest briefly before serving for best results.
Ingredients
Instructions
-
1
Pat catfish dry.
-
2
Brush with butter.
-
3
Season with Cajun spices. We recommend Killer Hogs BBQ Rub for best results.
-
4
Smoke at 225°F for 1-1. 5 hours.
-
5
Serve with tartar sauce.