Recipe courtesy of Damon Lapas and Jonathan Childres

Barbecued Catfish

  • Level: Easy
  • Total: 38 min
  • Prep: 30 min
  • Cook: 8 min
  • Yield: 4 servings
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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

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 Salt


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