Spicy Cuban Smoked Catfish
Food and Drink

Courtesy of “Dadgum That’s Good” Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming by John McLemore. Used with permission of Concept, Inc.

Spicy Cuban Smoked Catfish

"John says: My go-to method for cooking catfish has always involved the fryer. With the smoker, I can experiment with different flavors and enjoy a new twist on an old favorite. Be careful not to marinate the catfish for too long with this recipe, because the lime will “cook” the fish."

7 Servings


7 catfish filets (2½ pounds)

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon onion powder

1/4 teaspoon cayenne pepper Sauce:

1/2 cup chicken stock

1/2 cup orange juice

2 tablespoons lime juice

1/2 cup vegetable oil

In a small bowl, combine the paprika, cumin, pepper, salt, onion powder, and cayenne pepper to make a rub. Reserve 1 tablespoon for mop. Coat catfish filets with rub. Lay filets flat in a large pan, cover and marinate in the refrigerator for at least 3 hours.

Load wood tray with one small handful of wood chips; preheat smoker to 180°F.

In a medium bowl, whisk the stock, juices, oil, and reserved rub.

Smoke the catfish on the top rack of the smoker at 180°F for 1 to 1½ hours. Apply marinade with the mop every 20 minutes. The catfish is done when it is flaky and white on the inside.