"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 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.