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4.0 from 3 votes

Smoked Catfish | Smoked Bullhead

Smoked Catfish and it’s close cousin Bullhead are incredibly delish smoked. It gives the fish a whole new flavor profile.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. Add brine ingredients to a small bowl or small container with a lid (except the syrup). Shake vigorously to combine.
  3. 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.
  4. 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.
  5. Smoke the fish for 45 minutes to 1½ hours (depending on the size) until internal temperature reaches 140°F.
  6. 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.

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

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

% 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.