Frank’s Smoked Catfish


This recipe comes to us courtesy of Louisiana Cookin’ Magazine.

Smoked Catfish

MAKES 4 TO 6 SERVINGS

For best results, brine, then gently smoke the fish in a stovetop smoker.

  • 1 gallon cold water
  • 3/4 cup kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne
  • 1/2 cup low-sodium soy sauce
  • 4 cloves garlic, peeled and crushed
  • 1 cup dark brown sugar
  • 2 to 3 pounds catfish fillets or any other firm fish fillets such as trout, redfish, or drum

Combine all ingredients except fish in a nonreactive container and submerge fillets within. Place container in refrigerator and allow fish to soak for 4 to 5 hours. Remove fish from brine, rinse, and dry with paper towels. Place on smoker rack and cure for 1 hour at room temperature.

Prepare smoker according to manufacturer’s instructions. Heat to medium-high and place 2 tablespoons wood chips on bottom of unit.

Close smoker and heat to190-200°F. Slide catfish into smoker and cook for 20 to 25 minutes or until internal temperature reaches 140°F. Delicious served hot or cold.

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