Cajun Smoked Catfish

This recipe uses the spicy blend of blackened seasoning that made catfish a popular Cajun dish.

Cajun Smoked Catfish



Excerpted with permission from The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff by Lena Clayton, Steve Cylka, Kathleen Donegan, Brad Lockwood, and Jennifer L.S. Pearsall. Copyright 2015, Skyhorse Publishing, Inc.

This recipe uses the spicy blend of blackened seasoning that made catfish a popular Cajun dish. Smoked catfish is light, delicate, and complemented nicely by the Cajun spices. —Steve Cylka

Serves: 4

4 catfish fillets 
3/4 cup oil 
1 teaspoon paprika 
1 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 teaspoon thyme 
1/2 teaspoon oregano 
1/2 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper 
1 1/2 teaspoons salt
 
Mix all ingredients except catfish together to make a marinade. Place catfish in a shallow baking dish or bowl. Pour marinade on the fish and turn them to ensure they are evenly coated. Cover the dish with plastic wrap and place in the fridge for 1 hour. Start smoker with Pacific Blend Bisquettes and set it for 225°F. Place catfish on racks and put in the smoker. Smoke the fish for 2 1/3 hours.