Recipe courtesy of Jonathan Childres and Damon Lapas
Print
Barbecued Catfish
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

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.

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

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