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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
4 (7-ounce) catfish fillets, skinned, de-boned |
4 tablespoons dry rub |
6 tablespoons cooking oil |
1/2 cup hickory chips |
1/2 cup water |
1 cup tartar sauce, recipe follows |
Directions:
1. Preheat the grill.
2. Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.
3. Tartar Sauce:
4. 1 cup mayonnaise
5. 1/2 cup Dijon mustard
6. 3 tablespoons parsley leaves, chopped
7. 3 tablespoons green onion, chopped
8. 3 tablespoons capers
9. 3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
10. 1 tablespoon gherkin juice
11. 3 tablespoons lemon juice
12. 1/8 teaspoon cayenne pepper
13. Salt
14. Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
15. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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