Recipe courtesy of Damon Lapas
and
Jonathan Childres
Barbecued Catfish
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 79
- Saturated Fat
- 11
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 32
- Cholesterol
- 132
- Sodium
- 1727
- Total: 38 min
- Prep: 30 min
- Cook: 8 min
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
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
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.