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
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1
Pat the catfish fillets dry and brush lightly with melted butter using a silicone basting brush.
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2
Season with Cajun seasoning on both sides. Dizzy Pig All-Purpose Rub with a pinch of cayenne also works great.
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3
Set your smoker to 225°F with hickory wood chunks for a classic Southern smoke.
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4
Place the fillets on the smoker grate and smoke for 1-1.5 hours until the fish flakes easily and the internal temperature reaches 145°F. Check with an instant-read thermometer.
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5
Serve with tartar sauce, lemon wedges, and coleslaw.