At a glance
Brine catfish fillets for an hour, dry them for another hour to form a tacky surface, then season them with Cajun spices. Smoke them at 200°F to 225°F for 1 1/2 to 2 hours, until they reach 145°F and flake easily. Serve them warm with remoulade, or chill and flake them for dip.
Catfish is mild, sweet and firm, which makes it one of the best fish for smoking. Most people only know it fried, but a brine and a couple of hours over pecan or hickory turns it into something special: moist, flaky and smoky with a spicy Cajun crust. Leftovers make an outstanding smoked fish dip.
Why brine and dry?
A short brine seasons the fish and helps it stay moist. Drying it uncovered in the fridge afterward forms a slightly tacky surface called a pellicle, which smoke clings to and which stops the fish from weeping white albumin as it cooks. The same method works for tuna and the trout in our smoked trout dip.
Farmed or wild catfish?
Farm raised channel catfish fillets are the most widely available and have a clean, mild flavor. Wild catfish can taste muddier, especially larger fish. Trim off any dark red or yellow fat along the fillet before brining, as that is where most of the strong flavor sits.
Recipe
Smoked Catfish
- Prep
- 20 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 5 min plus 1 hour brining and 1 hour drying
- Makes
- 4 servings
- Smoker 200°F to 225°F (93°C to 107°C)
- Cook to 145°F (63°C)
- About 1 1/2 to 2 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 1/4 cup (50 g) brown sugar
Catfish
- 4 catfish fillets, about 6 to 8 oz (170 to 225 g) each
- 1 tbsp olive oil
- 2 tsp Cajun seasoning (low salt)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Quick remoulade
- 1/2 cup (120 g) mayonnaise
- 1 tbsp Creole mustard or Dijon
- 1 tbsp chopped pickles
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1/2 tsp paprika
Equipment
- Smoker
- Wire rack or grill mat
- Instant read thermometer
Method
- Stir the salt and sugar into the water to make the brine. Add the fillets and refrigerate for 1 hour.
- Rinse the fillets, pat them dry and set them on a rack in the fridge, uncovered, for 1 hour to form a tacky surface.
- Heat the smoker to 200°F to 225°F (93°C to 107°C) with pecan, hickory or apple.
- Brush the fillets with oil and season with the Cajun seasoning, paprika and garlic powder.
- Smoke on a rack or oiled grill mat for 1 1/2 to 2 hours, until the thickest part reaches 145°F (63°C) and the fish flakes easily.
- Mix the remoulade ingredients while the fish smokes.
- Serve warm with remoulade and lemon, or chill and flake for dip.
Notes
- Most Cajun seasonings are salty. Use a low salt blend, as the brine has already seasoned the fish.
- Thin tail ends cook faster. Fold them under or remove them earlier.
Smoked catfish dip
Flake chilled smoked catfish into the base from our smoked tuna dip: cream cheese, mayonnaise, lemon, hot sauce and green onion. Serve with crackers and pickled jalapenos.
Frequently asked questions
How long do you smoke catfish?
About 1 1/2 to 2 hours at 200°F to 225°F for average fillets, until 145°F in the thickest part.
What temperature should smoked catfish reach?
145°F, when the flesh is opaque and flakes easily with a fork.
How long does smoked catfish keep?
3 to 4 days in the fridge in a covered container.
Sources: USDA safe minimum internal temperatures.