Cajun Smoked Catfish Southern Style

Name: Cajun Smoked Catfish südstaaten-würzig
Total time: 5 h
Ingredients: 900 g Welsfilet, ohne Haut; 12 g Paprikapulver, geräuchert; 5 g Cayennepfeffer; 6 g Knoblauchpulver; 6 g Zwiebelpulver; 15 g Grobes Salz; 10 g Brauner Zucker; 30 ml Sonnenblumenöl

Smoked FishFishHot SmokingMedium5-7 hrs63-68°C100-110°CHickory, Pecan

Catfish fillet marinated in a fiery Cajun spice blend and hot smoked in the tradition of the American Deep South.

Ingredients(for 0.5 kg)

Catfish fillet, skinless900 g

Smoked paprika powder12 g

Cayenne pepper5 g

Garlic powder6 g

Onion powder6 g

Coarse salt15 g

Brown sugar10 g

Sunflower oil30 ml

Instructions

Mixing the Cajun Paste

10 Min.

Mix smoked paprika, cayenne pepper, garlic powder, onion powder, salt and sugar in a bowl. Stir in sunflower oil until a thick paste forms.

Marinating

2-3 Std.

Generously coat catfish fillets on all sides with the Cajun paste. Wrap in plastic wrap and refrigerate for 2-3 hours to marinate.

Drying

30 Min.

Unwrap fillets and place on a wire rack uncovered for 30 minutes at room temperature to allow a light spice crust to form.

Smoking

2-2,5 Std.

Preheat smoker with hickory and pecan to 100-110°C. Place catfish fillets on the grate and smoke for 2-2.5 hours until internal temperature reaches 63-68°C and the surface is dark red and slightly crispy.

Resting and Serving

10 Min.

Allow catfish to rest for 10 minutes. Serve Southern-style with cornbread, coleslaw and a squeeze of lime.

Pro Tip

Mix hickory and pecan at a 2:1 ratio for a robust, slightly nutty smoke flavor typical of Louisiana-style barbecue.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free