A few years ago I smoked catfish for a tailgate. It turned out great and was a huge hit. It is easy and perfect if you are having folks over for the game. You will want to brine this to help keep it juicy. The spiked tartar sauce adds a nice kick. Click here for the recipe.
- 2 lbs catfish filets
- 4 tablespoons kosher salt
- 4 tablespoons honey
- 1 tablespoon red pepper flakes
- 2 cups water, heated enough to dissolve salt and honey
- 2 cups ice
- Cajun Spice to taste
Mix salt, honey, peppercorns and hot water. Stir to dissolve.
Add ice (make sure it cools the hot water) and then add catfish and brine in the refrigerator 4 hours. Remove from fridge and sprinkle with Cajun spice.
Fire up your smoker with apple chips (cherry or pecan work well also) and bring it up to about 275. Smoke for 45 min or until juices run clear and no pink is left in the fish.
Serve with Sriracha Spiked Tartar Sauce
You can use your favorite tartar sauce recipe, or pick up a good quality bottled sauce. Mix 1 teaspoon of Siracha per 8oz of tartar sauce. Use with Smoked Catfish or any of your favorite seafood.