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
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