Barbecued Catfish

  • Servings : 4
  • Prep Time : 8m
  • Cook Time : 30m
  • Ready In : 38m


  • 4 (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


Step 1

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.

Ingredients (Tartar Sauce:)

1 cup mayonnaise1/2 cup Dijon mustard3 tablespoons parsley leaves, chopped3 tablespoons green onion, chopped3 tablespoons capers

3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)

1 tablespoon gherkin juice

3 tablespoons lemon juice

1/8 teaspoon cayenne pepper


Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.


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Nutritional Info

This information is per serving.

  • Fat

  • Sodium


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