Place the flat side of the catfish … You can tell the fish is done if the meat can be easily flaked with a fork. Smoker-Cooking.com Copyright Â© 2005 - 2020 All Rights Reserved. Serve the smoked catfish as an entree' with your He is working toward his Associate of Science in computer information technology from Hillsborough Community College in Tampa, Fla. Many different types of meat and fish are smoked, including catfish. 1 quart of cold water; 1/4 cup non-iodized salt; Stir until salt is completely dissolved. One foil packet of smoke wood will be enough. Pat dry, then season both sides of each fillet with coarse ground black pepper, freshly ground. Remove your catfish from the refrigerator and the brine bag. This makes enough brine for 2 pounds of catfish fillets or smaller, whole cats. Get Pat's Smoked Catfish Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Allow the fillets to smoke for 45 minutes to one hour. Add four cups of cold water and 1/4 cup of iodized salt to a bowl. Smoking the fish may take some time and patience, but it would be worth your while. Rinse the boneless catfish fillets and pat dry. Many different types of meat and fish are smoked, including catfish. How to smoke/dry catfish or any fish in 30 minutes - YouTube // Leaf Group Lifestyle, SmokerCooking.com: Nice & Easy Smoked Catfish. A Very Simple Smoked Catfish Recipe. Once caught, they can be eaten in a variety of ways, including baked, deep fried, grilled and smoked. Put fillets in a plastic freezer bag, pour in the brine, and refrigerate for one hour. Refrigerate this for approximately one hour. Catfish are fairly common, found on almost every continent of Earth, except for Antarctica. Smoked catfish can be served in several ways like fill… Smoke the catfish for 45 to 60 minutes, or until the flesh can be And watch videos demonstrating recipe prep and cooking techniques. Press the pepper into the fish so there's less chance of it falling off as it smokes. There are no added flavors, other than salt and pepper, that get in the way of the pure taste of this simply smoked catfish. Wood is traditionally placed on top of burning coals to add a "smoky" flavor to the dish. You can make this recipe in just a couple of hours - start at 3:00PM and you'll have great smoked fish for supper. Add your smoking wood on top of the coals after the smoker has been preheated. 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. Mix until the salt is no longer visible. Wood is traditionally placed on top of burning coals to add a "smoky" flavor to the dish. Smoking is a process that involves cooking meat at a slower temperature over a relatively long period of time. Light your coals and let them burn for 10 to 15 minutes. Put fillets in a plastic freezer bag, pour in the brine, and refrigerate for one hour. If not, use what you have. Time things so it's ready to smoke the fish after its hour of brining is up. meal, or just eat 'em along with a cold brew or two. Stir until salt is completely dissolved. Prepare a baking sheet with olive oil or butter. Remove the catfish from the brine and give a quick rinse. Fillet your catfish into one and a half inch thick steaks. Thomas McNish has been writing since 2005, contributing to Salon.com and other online publications. It would bring some different – a unique addition – to your kitchen table. Preheat your smoker to 225 degrees, or set up your grill for smoking. Lay the fillets down in your smoker pan and cover the pan with a lid. Copyright © 2020 Leaf Group Ltd., all rights reserved. Insert the pan into the smoker. Start your smoker and preheat it to 225 degrees. Pour your brine mixture into the bag and seal it. INGREDIENTS. This makes enough brine for 2 pounds of catfish fillets or smaller, whole cats. Lightly season both sides of the catfish with sea salt, black pepper and smoked paprika. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. Rinse the fillets quickly and then pat them dry. Any catfish species – whether big or small, skinned or whole, can be smoked. Put two pounds worth of catfish fillets into a freezer bag. flaked with a fork. Quick brined and smoked, this easy smoked catfish recipe lets the flavor of the fish shine. They're so named for their long "whiskers" which make them appear cat-like. Alder creates a nice, light smoke flavor, and is good for this recipe if you have some. Season both sides of your fillets with ground pepper. Smoking is a process that involves cooking meat at a slower temperature over a relatively long period of time. How to make Baked Catfish: Preheat oven to 350 degrees.