recipe
Creole Smoked Catfish Recipe
5.0
You can find catfish on almost any restaurant menu down south, and you can certainly bet that that catfish will be served lightly breaded and fried to crispy, golden-brown perfection.  While fried catfish is an uncontested treat, another delicious way to prepare catfish is to smoke it.  Thin-cut catfish fillets are able to soak in the delicious f...
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Ingredients
For the Creole Cajun Rub
3
tablespoons paprika
1/2
teaspoon salt
1
tablespoon garlic powder
1
tablespoon onion powder
1/2
tablespoon dried thyme
1/2
tablespoon cayenne
For the Catfish
4-5
fresh catfish fillets
3
tablespoons softened butter or margarine
Ingredient Tips
Choosing Catfish
Use fresh catfish to get the best, natural flavor of the fish.  
Directions
1
Mix all ingredients of creole cajun rub in a small bowl.
2
Lightly spread butter or margarine on fillets.
3
Sprinkle desired amount of dry rub (it will be spicy!) onto fillets.
4
Set smoker to 200 degrees F and let fish smoke for 2 hours or until the internal temperature reaches 160 degrees F.
Hot Tip: Roast catfish directly on the grates of the smoker, or place the fish on a rack in a baking dish for an easy cleanup.  Keeping the fish elevated will also help smoke reach all sides of the meat.  
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