Smoked Catfish | Smoked Bullhead
User Reviews
4.0
3 reviews
Good
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Additional Time
8 hrs
-
Total Time
9 hrs 10 mins
-
Servings
4 servings
-
Calories
341 kcal
-
Course
Main Course, Appetizer
-
Cuisine
American
Smoked Catfish | Smoked Bullhead
Report
Smoked Catfish and it’s close cousin Bullhead are incredibly delish smoked. It gives the fish a whole new flavor profile.
Share:
Ingredients
For the Soak
- water
- ½ cup coarse kosher salt or sea salt
For the Dry Brine
- 2 teaspoons coarse kosher or sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon garlic, granulated
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ cups maple syrup
- 2 pounds catfish fillets
Add to Shopping List
Instructions
- Wash the meat well in clean, cold water. This is an optional step but we find that if they smell particularly “muddy” or “earthy”, they usually taste muddy too. Soak them in salt water for about 30 minutes (if you smell them, you will know what we mean). Once they are removed from the salt water, pat dry well with paper towel.
- Add brine ingredients to a small bowl or small container with a lid (except the syrup). Shake vigorously to combine.
- Place them in a large container with a lid or in a gallon freezer bag. Season the fish well with the dry brining mixture. Then pour the syrup over them and massage the spices and syrup in with your hands. Cover and refrigerate for a few hours or overnight.
- Set up your smoker or grill. See instructions below if using a grill. Preheat to 180°F. Remove fish from the refrigerator and set on the grate of your smoker. Insert the probe or a meat thermometer into thickest part of the fillet.
- Smoke the fish for 45 minutes to 1½ hours (depending on the size) until internal temperature reaches 140°F.
- Don’t overcook the fish or it may be dry. Remove fish from the smoker. Place on a platter and tent with foil. Let it rest at least 10 minutes before serving.
Equipments used:
Notes
- Our favorite woods are the fruit wood, apple, cherry, peach, pecan or alder wood. A strong flavored wood like hickory or mesquite are too overbearing for fish.
- You can either use catfish filets or, if using small cats or bullhead, just leave them whole.
Nutrition Information
Show Details
Calories
341kcal
(17%)
Carbohydrates
30g
(10%)
Protein
38g
(76%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
132mg
(44%)
Sodium
1274mg
(53%)
Potassium
967mg
(28%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
757IU
(15%)
Vitamin C
3mg
(3%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 38g | 76% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 132mg | 44% |
| Sodium | 1274mg | 53% |
| Potassium | 967mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
Other Recipes
You'll Also Love
