Yield
4 servings

How to Make It

Step 1

Rinse fish thoroughly in cold water; pat dry. Coat fish heavily with salt inside and out. Cover and chill overnight.

Step 2

Rinse salt off fish; pat dry.

Step 3

Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Add hickory chips. Place water pan in smoker, and fill with hot water.

Step 4

Place fish on food rack. Cover smoker with lid; cook 4 hours according to manufacturer's instructions or until fish flakes easily when tested with a fork.

Step 5

Leave fish in smoker until fire dies down and fish is cool. Transfer fish to a serving platter.

Step 6

Note: Smoked catfish may be refrigerated up to 2 weeks.

Oxmoor House Homestyle Recipes

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