Smoking Fish: Complete Smoker Cookbook for Real Pitmasters, The Ultimate Guide for Smoking Fish, and Seafood by Daniel Murray

Author:Daniel Murray [Murray, Daniel]
Language: eng
Format: epub
Published: 2018-10-21T18:30:00+00:00

Smoked Fish Recipes

CAJUN SMOKED CATFISH

total cooking time 3 hours

Ingredients for 4 servings

The Meat

4-8 Catfish fillets

The Mixture

Water

Salt – 1 cup

Hot sauce – 1 cup

Cajun seasoning

Salt and pepper

The Fire

Charcoal Smoker or Gas Grill.

Cherry or apple wood chips

Method

To prepare the brine, take water in a couple of dishes and put half a cup of salt in each of them. After the salt has dissolved, add in the catfish fillets so that they are submerged in the water. Leave the dishes inside a refrigerator for about 4 hours.

The catfish has less of a cooking time than others, so, set up the smoker at 200 degrees.

Take the dishes out of the fridge and dry off the fish with paper towels.

The catfish should next be sprinkled with Cajun seasoning, salt, and pepper. Next, drizzle hot sauce on top of the fish.

Once the smoker has gone up to the temperature you want, add in the apple or the cherry wood chunks. Place the catfish on top of the smoker grate and close the lid.

You have to adjust the vents on your smoker. They should be positioned ½ to ¾ open. You must make sure that temperature is maintained throughout the whole cooking process.

The cooking time would be from 2 hours to 2 and ½ hours. It should be warm in the center and flaky white. Take it off the smoker and let it rest for 15 minutes.

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