Catfish is mild, a little sweet and cheap, which makes it a great fish to learn on. A short brine and a coat of Cajun rub give it plenty of flavor. Pecan smoke keeps it Southern.
The recipe
Ingredients
- 4 catfish fillets, about 2 lb total
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tbsp brown sugar
- 2 tbsp melted butter or olive oil
- 2 tbsp Cajun rub
- 1 lemon, cut into wedges, for serving
- Smoking wood: pecan, oak or a light hickory (chips, chunks or pellets)
Steps
- Keep the catfish in the fridge at 40°F or below. Thaw frozen fillets in the fridge or in sealed bags under cold water.
- Stir the water, salt and brown sugar until dissolved. Add the fillets, cover and refrigerate 1–2 hours.
- Rinse the fillets under cold water and pat them dry.
- Set them on a rack over a sheet pan and refrigerate uncovered for about 1 hour, until the surface looks dry and tacky. This is the pellicle.
- Heat your smoker to 225°F with pecan, oak or a light hickory.
- Brush both sides of the fillets with melted butter or oil. Sprinkle the Cajun rub evenly over the top. Go light on any extra salt, since the fish is brined.
- Place the fillets on a grill mat or oiled grate.
- Smoke until the thickest part reaches 145°F on a thermometer, about 1 to 1 1/2 hours. Thin tail ends will finish first.
- Serve right away with lemon wedges, or cool and refrigerate within 2 hours.
Why this works
Catfish is lean, so it needs a little help to stay moist. The brine adds salt and holds in water, and the butter or oil protects the surface. A slightly higher smoker temp than you'd use for salmon is fine here, because the fillets are thin and cook fast.
This is a hot-smoked recipe cooked to 145°F, the FDA safe temperature for fish. Our guide on hot vs. cold smoking fish explains why we stick with hot smoking at home.
The rub
Use our homemade Cajun rub. It's peppery and keeps the salt low, which matters since the fish is already brined. Lemon pepper or Old Bay style seasoning also works.
Best wood
Pecan is a Southern favorite with a mild, nutty smoke. Oak is steady and clean. Hickory is fine in small amounts but can get strong on lean fish. See the wood pairing chart for more.
How to tell it's done
Check the thickest fillet with a meat thermometer. At 145°F the flesh turns bright white and flakes with a fork. Start checking at 45 minutes.
Make ahead / storage
Refrigerate cooled catfish at 38°F or below and eat it within about 1–2 weeks. Freeze for longer. If you vacuum-seal it, keep it in the fridge or freezer only, because warm low-oxygen packs carry a botulism risk.
Serving ideas
- Catfish po' boy: flake into a toasted roll with slaw and remoulade.
- Tacos: with cabbage, lime and hot sauce.
- Plate: with smoked baked beans and cornbread.
Pair it with smoked shrimp for a Cajun seafood spread. New to fish? Read how to smoke fish and the best fish for smoking.
Keep reading
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