Smoked Catfish with herb marinade

My mom and dad came up to visit recently and my dad brought up a bunch of catfish to smoke in the Bradley. I love catfish but I usually eat it blackened or fried. I had never smoked catfish before, so I was eager to give it a go. Catfish is not as oily as salmon or trout but has more than tilapia, haddock or cod and can work great in the smoker. I made an herb marinade to flavour the catfish and help prevent it from drying out during the smoking process.

The catfish came out awesome and had a wonderful smokey flavour enhanced by the herb marinade. This may have been the first time I smoked catfish, but I can tell you that it will not be my last!

Print Pin

Smoked Catfish with an Herb Marinade

Smoked Catfish with an herb marinade and smoked in a Bradley smoker with alder wood. Easy recipe for any oily white fish.

Course Entree, Main Course

Cuisine Smoked

Keyword bbq, catfish, herbs, smoked

Prep Time 1 hour

Cook Time 2 hours 30 minutes

Total Time 3 hours 30 minutes

Servings 4 people

Author Steve Cylka

Ingredients

• 4 catfish fillets
• 1 cup oil
• 1/2 cup red wine vinegar
• 1 lemon , juiced
• 1 garlic clove , minced
• 2 tbsp oregano
• 1 tbsp thyme
• 1 tbsp basil
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp salt
• 3 tbsp sugar
• wood of choice

Instructions

• Mix marinade ingredients together. Place catfish in a shallow baking dish or bowl. Pour marinade on the fish and turn them to ensure the catfish are evenly coated.
• Cover the dish with plastic wrap and place in the fridge for 1 hour.
• Start smoker with wood of choice (I used alder) and set it for 225F.
• Place catfish on racks and put in the smoker.
• Smoke the fish for 2 1/3 hours.