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