Smoked Whole Catfish
To make this recipe, you’re going to need to either ask a fishmonger to clean your catfish for you—the path of least resistance—or else figure out how to do it yourself. The leathery skin of catfish makes the process a little more complicated than it is for other fish. Some fishermen where I live hang the catfish from trees before they strip them, or else nail the fish heads to boards. Those techniques work great, but this page has another way for novices:
Ingrediënten
- 1 4- to 6-pound catfish, cleaned
- ¼ cup apple cider vinegar
- 1 cup vegetable oil
- 2 tablespoons kosher salt
- Freshly ground black pepper to taste
- ¼ cup Jack’s Old South Original Rub or make your own see this page
- 2 cups apple juice
Instructies
- Prepare your smoker and heat it to 250°F.
- Rub the catfish all over with the vinegar, then pat dry thoroughly with paper towels or a clean kitchen towel.
- Brush both sides with the oil, then season with the salt, pepper, and rub.
- Transfer the fish to an aluminum baking pan.
- Place the pan in the smoker, cover, and smoke for 2 hours.
- Spritz the fish every 30 minutes with the apple juice.
- After two hours, gently and carefully flip the catfish.
- Continue smoking for 2 more hours, spritzing with the apple juice every 30 minutes, until the fish begins to flake easily.
- Total cooking time should be 3½ to 4 hours.
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