Barbecued Catfish
- 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.
Recipe courtesy of Damon Lapas and Jonathan Childres, The Barbecue Joint
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