Smoked Catfish | Smoked Bullhead - Binky's Culinary Carnival

Fork breaking piece of smoked catfish off of the carcass.

4 from 1 vote

Smoked Catfish | Smoked Bullhead

Smoked Catfish and it’s close cousin Bullhead are incredibly delish smoked. It gives the fish a whole new flavor profile.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 1

Brining time 8

Total Time 9 10

Servings servings

Calories 341kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

For the Soak

water
½ cup coarse kosher salt or sea salt

For the Dry Brine

2 teaspoons coarse kosher or sea salt
1 teaspoon cracked black pepper
1 tablespoon cumin
1 tablespoon garlic, granulated
2 teaspoons onion powder
2 teaspoons dry mustard
2 teaspoons smoked paprika
1 teaspoon Chili powder
½ cups maple syrup
2 pounds catfish fillets

Instructions

Wash the meat well in clean, cold water. This is an optional step but we find that if they smell particularly “muddy” or “earthy”, they usually taste muddy too. Soak them in salt water for about 30 minutes (if you smell them, you will know what we mean). Once they are removed from the salt water, pat dry well with paper towel.
Add brine ingredients to a small bowl or small container with a lid (except the syrup). Shake vigorously to combine.
Place them in a large container with a lid or in a gallon freezer bag. Season the fish well with the dry brining mixture. Then pour the syrup over them and massage the spices and syrup in with your hands. Cover and refrigerate for a few hours or overnight.
Set up your smoker or grill. See instructions below if using a grill. Preheat to 180°F. Remove fish from the refrigerator and set on the grate of your smoker. Insert the probe or a meat thermometer into thickest part of the fillet.
Smoke the fish for 45 minutes to 1½ hours (depending on the size) until internal temperature reaches 140°F.
Don’t overcook the fish or it may be dry. Remove fish from the smoker. Place on a platter and tent with foil. Let it rest at least 10 minutes before serving.

Notes

Our favorite woods are the fruit wood, apple, cherry, peach, pecan or alder wood. A strong flavored wood like hickory or mesquite are too overbearing for fish.

You can either use catfish filets or, if using small cats or bullhead, just leave them whole.

Nutrition