Lay the fillets on a raised rack, so air can reach both sides. deliver fine selection of quality Smoked catfish fillets recipes equipped with ratings, reviews and mixing tips. Leave fish in smoker until fire dies down and fish is cool. Start your smoker and preheat it to 225 degrees. Place water pan in smoker, and fill with hot water. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Offers may be subject to change without notice. It won't take a whole lot, either. Cover smoker with lid; cook 4 hours according to manufacturer's instructions or until fish flakes easily when tested with a fork. After catching them withyour fishing reel in the lake or river, you might want to try smoking catfish for your meal or to bring home to your family. Catfish is not as oily as salmon or trout but has more than tilapia, haddock or cod and can work great in the smoker. Keep the temperature of the smoker or grill in the 190-200 degree range. Add your smoking wood on top of the coals after the smoker has been preheated. Remove the catfish from the bags and give the fillets a quick rinse. One gallon of brine is enough for 5 to 6 pounds of fillets. A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. I made an herb marinade to flavour the catfish and help prevent it from drying out during the smoking process. Light your coals and let them burn for 10 to 15 minutes. 98% Smoked Salmon-Cardamom Spread This Smoked Salmon- Cardamom Spread recipe teaches you how to dress up smoked-salmon with the sweet and aromatic flavor . After they're caught and cleaned, try making some smoked catfish from a few of the fillets. Teriyaki Catfish -- Marinate fillets in teriyaki sauce, chopped green onions and garlic. brined for a few hours before smoking. For best results, use fillets that are about the same size and thickness. Continue smoking the catfish until it flakes. Place the fish on the rod and hang them in the smoker. Coat fish heavily with salt inside and out. MyRecipes may receive compensation for some links to products and services on this website. Place the bags in a large bowl (in case they spring a leak) and put it in the fridge. Catfish can smoke in several ways on the same grill. Smoking 101: How to Smoke Fish in a Smoker Fish take on a deliciously moist texture when slow roasted in a smoker. … Cook time for this recipe is pretty short. You want your smoker between 175 and 200 degrees, and your fish will probably smoke for approximately three hours. I smoke them at 235 and it … And if you haven't already, remove the skin from the fillets. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Note: Smoked catfish may be refrigerated up to 2 weeks. To give the fish a good flavor and the right texture, it needs to be Smoke 'em with your favorite type of wood chips. Rinse fish thoroughly in cold water; pat dry. I had never smoked catfish before, so I was eager to give it a go. Any catfish species – whether big or small, skinned or whole, can be smoked. That would include glass, ceramic, crockery, plastic and stainless steel. Rinse fish thoroughly in cold water; pat dry. Let the fish air dry for an hour or so at room temperature, until it's not sticky. You can smoke catfish in a regular smoker or in a grill. They will keep 6 months in the freezer. A Very Simple Smoked Catfish Recipe 1 quart of cold water 1/4 cup non-iodized salt To cook them, use the grill-smoking method. Aim a small fan towards the fish to speed up drying time. Bookmark. Good appetite! The meat of the fish easily peels away in tender, flaky chunks as it is infused with all the flavors of sweet smoky wood. But the easiest to work with are fillets from larger cats. Use a non-reactive container to brine in. And if it's not smokey enough for you, use more the next time.