1 Video | Photo: Pat's Smoked Catfish Recipe
Ingredients
- 1 quart buttermilk
- 2 tablespoons hot sauce
- 4 large catfish fillets
- 2 teaspoons dried oregano
- 1 teaspoons dehydrated lemon peel
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Olive oil
Directions
Special equipment: Apple wood chips, soaked in water for 1 hour
Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
Gina's Creamy Orange Dill Sauce:
- 2/3 cup plain yogurt
- 2/3 cup sour cream
- 2 tablespoons orange juice
- 1 teaspoon cayenne pepper
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped green onion
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- Dash hot sauce
- Salt and freshly ground black pepper
Add all the ingredients to a serving bowl and serve with the smoked catfish.
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By stuusoman
Chesterfield, MO
on June 19, 2012
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This is a great start on a fish often overlooked for indirect grilling. A trick I have used to prevent the fish from sticking on the grill is to place the catfish on a piece of soaked cedar fencing (the cedar planks at the grocery are a joke, they are way too expensive and are the same thing as fencing material,. I baste the fish with freshly squeezed lemon or lime juice, butter and garlic and sprinkle it with paprika. Add some crawfish etouffe on top of the grilled catfish and you have a meal to die for.
By lewilhelm
Pittsburgh, PA
on June 05, 2012
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This was absolutely delicious. There was no "fishy" taste to the catfish and I was able to prepare the fish without having apple wood chips (I used a gas grill put on low, and put the fish in foil packets, it was ready in about 10 minutes. I'm sure the flavors weren't all there, but it was still a success!! I will definitely be making this again.
By flydercakes
Marion, Ohio
on March 06, 2011
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This is a great recipe. In the winter when I can't get to the smoker I've baked it in the oven and loved it just the same.
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