Directions:
- Rinse fish thoroughly in cold water; pat dry. Coat fish heavily with salt inside and out. Cover and chill overnight.
- Rinse salt off fish; pat dry.
- Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Add hickory chips. Place water pan in smoker, and fill with hot water.
- Place fish on food rack. Cover smoker with lid; cook 4 hours according to manufacturer's instructions or until fish flakes easily when tested with a fork.
- Leave fish in smoker until fire dies down and fish is cool. Transfer fish to a serving platter.
- Note: Smoked catfish may be refrigerated up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1038.52 Kcal (4348 kJ) | ||
| Calories from fat | 530.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.96g | 91% | |
|---|---|---|---|
| Cholesterol | 321.99mg | 107% | |
| Sodium | 1269.8mg | 53% | |
| Potassium | 1541.9mg | 33% | |
| Total Carbs | 36.28g | 12% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 81.63g | 163% | |
| Iron | 4.5mg | 25% | |
| Calcium | 199.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 229 Kcal (959 kJ) | ||
| Calories from fat | 117 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 91% | |
|---|---|---|---|
| Cholesterol | 71mg | 107% | |
| Sodium | 280mg | 53% | |
| Potassium | 340mg | 33% | |
| Total Carbs | 8g | 12% | |
| Dietary Fiber | 1g | 18% | |
| Protein | 18g | 163% | |
| Iron | 1mg | 25% | |
| Calcium | 44mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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