Smoked Catfish with Cajun Spice Mix

Name: Räucherwels mit Cajun-Gewürzmischung
Total time: 6 h
Ingredients: 28 g Meersalz; 4 g Cayennepfeffer; 8 g Paprikapulver edelsüß; 5 g Knoblauchpulver; 4 g Zwiebelpulver; 3 g Getrockneter Oregano; 4 g Schwarzer Pfeffer, gemahlen; 6 g Brauner Zucker

Spice MixFishHot SmokingMedium6-9 hrs68-72 °C95-115 °CHickory + Apple

This boldly seasoned smoked catfish combines Southern American Cajun tradition with European smoking techniques. The firm, fatty flesh of catfish intensely absorbs spicy flavors and remains juicy when hot smoked. A particularly aromatic option for lovers of bold flavor profiles.

Ingredients(for 1 kg)

Sea Salt28 g

Cayenne Pepper4 g

Sweet Paprika Powder8 g

Garlic Powder5 g

Onion Powder4 g

Dried Oregano3 g

Ground Black Pepper4 g

Brown Sugar6 g

Instructions

Dry Curing and Preparation

2 hours

Rub catfish fillet pieces with sea salt and rest covered in the refrigerator for 2 hours. Then rinse cold and pat dry very thoroughly with kitchen paper.

Cajun Seasoning

1 hour

Thoroughly mix all spices. Apply the spice mixture to all sides of the fish and massage in firmly. Cover and marinate in the refrigerator for at least 1 hour.

Drying

30 min.

Remove fish from refrigerator and allow to dry on a rack at room temperature for 30 minutes so the surface can optimally absorb smoke.

Hot Smoking

2-3 hours

Bring smoker to 95-115°C. Place catfish on oiled grate and smoke with hickory and apple wood until a core temperature of 68-72°C is reached. Rest for 10 minutes before slicing.

Pro Tip

Catfish has a very robust texture – higher smoking temperatures up to 115°C are easily achievable and create a particularly crispy exterior with a tender core.

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