Barbecued Catfish

Recipe courtesy Damon Lapas and Jonathan Childres, The Barbecue Joint
TOTAL TIME: 38 min
Prep: 30 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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      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:
      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
      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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