Description
Turn your catfish into a smoky delicacy with this proven recipe that balances flavors and textures. The result is tender, flaky fish with a golden exterior and that signature smoky taste you want.
This smoked catfish recipe combines a sweet and spicy blend of seasonings that goes together with one another with natural smokiness from your wood choice. The recipe works well with whole catfish and filets, making it perfect to try whether you’re new to smoking or experienced.
Ingredients
- 2–4 pounds catfish filets
- 1 cup salt
- 1 cup sugar
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2–3 tablespoons hot sauce (optional)
Instructions
- Prepare the Brine: Mix salt and sugar in a wide container. Place catfish filets on the cure mixture in a single layer and cover with remaining cure.
- Brining Process: Refrigerate for 4-6 hours. The filets should feel firm at the time they’re done.
- Post-Brine Preparation: Rinse filets with cold water and pat dry. Place on a wire rack and refrigerate uncovered for 6 hours or overnight to create a pellicle.
- Smoker Setup: Heat your smoker to 165°F. Set up your grill for indirect heat at 225-250°F if using one.
- Smoking Process: Place filets on the smoker grate. Smoke for 4-6 hours based on thickness until the internal temperature reaches 140°F.
Notes
– Fruit wood or alder wood chips give the best smoking results
– Temperature Control: Your smoker should stay between 165-250°F for the best outcome
– Take time with the drying process – a good pellicle is vital for smoke adhesion
– Thicker filets need more time; adjust based on size
– Keep smoked catfish in the refrigerator for 3-4 days or freeze for up to 3 months
- Prep Time: 10 minutes
- Inactive Time: 1 hour
- Cook Time: 45 minutes
- Category: Seafood
- Method: Smoking
- Cuisine: Southern American