Name: Barbecued Catfish
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Four 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; 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 Salt

Directions

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:

Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Damon Lapas and Jonathan Childres, The Barbecue Joint

Barbecued Catfish

Ingredients

Tartar Sauce:

Directions

Tartar Sauce:

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