Ideas for Smoke/Cooking Catfish

[ragweed]

I was just presented with three, 1 1/2 - 2 lb catfish by a friend of my step-daughters.  Skinned, gutted, no head.

I don't want to smoke like salmon, just cook in the smoker.  My first thought was dredge in Jan's then cook at ~200* F using alder.

Any ideas?

[cobra6223]

Hi Joe
Not sure about cooking them in the Bradley but I have brined them and smoked them with the skin on but  here's another way we fix them. I would finish filleting them, cut them into bite size pieces then dredge in some shore lunch seasoned with Jan's rub then deep fry, I call it popcorn catfish great on a bun for a Sammy or just straight out of the fryer. Good luck and if you use the smoker please let me know how it turns out. Thanks Tim

[ragweed]

Thanks, Tim.  I love catfish nuggets, but I wanted to try them whole, in the OBS.  Like I do Arctic Char.  I think I'll try the Jan's and alder.  WLYK if they turn out great or just dog food.....Joe

[gordbartel]

since you mentioned char, do you have advice for what to do with the 20lb of filets in my freezer. I had thought of treating them like salmon using Kummocks method. Would that work with Arctic Char? Or is there a better alternative?

[ragweed]

Yes, you can't go wrong treating Char like salmon.  Kummocks is great.  But I also like just rubbing the filet with OO then sprinkling on some garlic and lemon pepper, and smoke/cooking at 220* F for about 1 1/2 hrs with alder.

BTW, finally got around to cooking the catfish.  OO then a light coating of Jan's.  220* F with hickory for a little over an hour = fantastic