Cajun Smoked Catfish

Name: Geräucherter Wels Cajun
Total time: 3 h
Ingredients: 25 g geräuchertes Paprikapulver; 18 g Meersalz; 8 g Cayennepfeffer; 8 g getrockneter Oregano; 8 g Knoblauchpulver; 6 g Zwiebelpulver; 6 g schwarzer Pfeffer

SmokingFishHot SmokingEasy3-4 hrs63-66 °C110-120 °CHickory + Pecan

Catfish fillets are rubbed with a fiery Cajun spice blend and hot smoked over hickory and pecan wood. The bold spice mix of paprika, cayenne pepper and herbs gives the mild catfish a hearty, spicy note. A recipe with American Deep South flair.

Ingredients(for 1 kg)

Smoked paprika25 g

Sea salt18 g

Cayenne pepper8 g

Dried oregano8 g

Garlic powder8 g

Onion powder6 g

Black pepper6 g

Instructions

Preparing the rub

5 minutes

Thoroughly mix all spices in a bowl to create a uniform Cajun spice blend. Wash and pat dry the catfish fillets.

Seasoning

30 minutes

Generously rub the catfish fillets on both sides with the Cajun rub and let them rest at room temperature for 30 minutes so the spices can penetrate well.

Smoking

1.5-2 hours

Preheat the smoker with hickory and pecan wood chips to 110-120 °C. Place the catfish fillets on the grate and smoke until the internal temperature reaches 63-66 °C and the surface is mahogany-colored and firm.

Pro Tip

Rub a splash of mustard onto the fish before applying the rub – this ensures better adhesion of the spices and creates a particularly aromatic crust.

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