- 4 (7-ounce) catfish fillets, skinned, de-boned
- 4 tablespoons dry rub
- 6 tablespoons cooking oil
- 1/2 cup hickory chips
- 1/2 cup water
- 1 cup Tartar Sauce, recipe follows
Preheat the grill.
Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.Tartar Sauce:
1 cup mayonnaise
1/2 cup Dijon mustard
3 tablespoons parsley leaves, chopped
3 tablespoons green onion, chopped
3 tablespoons capers
3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
1 tablespoon gherkin juice
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Damon Lapas and Jonathan Childres, The Barbecue Joint