Southern Smoked Catfish

Ingredients

• 4 fillets catfish fillets
• 1 teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 cup buttermilk
• 1 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup smoking wood chips
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 2 tablespoons chopped parsley
• 1 teaspoon cayenne pepper (for remoulade)

Instructions

1. 1

   In a mixing bowl, combine buttermilk, cayenne pepper, paprika, garlic powder, salt, and black pepper to create a marinade.

2. 2

   Add the catfish fillets to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

3. 3

   Soak the smoking wood chips in water for at least 30 minutes before using.

4. 4

   Preheat your smoker to 225°F (107°C).

5. 5

   Remove the catfish fillets from the marinade and let any excess drip off. Dredge each fillet in cornmeal, coating evenly.

6. 6

   Place the soaked wood chips in the smoker box or directly on the coals. Once the smoker is generating smoke, place the catfish fillets on the grill grates.

7. 7

   Smoke the catfish for about 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.

8. 8

   While the catfish is smoking, prepare the remoulade sauce by combining mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped parsley, and cayenne pepper in a bowl. Mix well and refrigerate until ready to serve.

9. 9

   Once the catfish is done smoking, carefully remove it from the smoker and let it rest for 5 minutes.

10. 10

    Serve the smoked catfish fillets hot, alongside the remoulade sauce for dipping.