Smoked Catfish
The perfect serving of barbecue smoked catfish. Filleted and brined before slow-cooked over smoked and wood, and coated with delicious butter and Cajun spice mix.
Servings: 4 people
Ingredients
- 4 fillets catfish
Wet Brine
- 2 tbsp brown sugar
- 2 tsp kosher salt coarse or kosher salt
- warm water
Glaze Seasoning
- 1 cup honey
- ¼ cup diced butter
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground black pepper
- ½ tsp dried thyme
- ¼ tsp onion powder
- ⅛ tsp cayenne pepper
- ¼ tsp garlic powder
Instructions
- Combine sugar and salt in a small bowl. Place fillets in freezer bags and top with warm water until each catfish is submerged. Refrigerate for four hours.
- Remove catfish from refrigerator and freezer bags. Rinse with cold water and pat dry with paper towel. Leave on cooling rack.
- Preheat the smoker to 200°F (93°C). Use smoker thermometer to monitor the temperature. When ready, add wood chips.
- Place catfish fillets on smoker grates. Close chamber door and cook for 20 minutes.
- While the fillets cook, make the glaze. Heat the honey in a small saucepan for one to two minutes to bring it to a boil. Add butter and spices. Mix until the butter has completely melted. Remove the glaze from heat and set to one side.
- After 2 hours in the smoker, your fillets should be ready for the butter glaze. Brush the glaze on the fillets and cook for five more minutes.
- Apply another coat of glaze and cook for a further five minutes.
- When the fillets are flaky on touch they are done. Remove from the smoker and wrap in foil. Allow to rest for 10 minutes before serving.