Cherry Wood Smoked Catfish Tacos

Smoke-cooking fish is fast & easy!


No time to brine, a quick, savory and flavorful rub will work nicely with catfish.




Ingredients:


Meat/Cut: Catfish Fillets
Wood Type: Cherry Wood Chips
Rub: Light/Savory


Rub Ingredients: (for 8 large fillets)
1 Tablespoon Yellow Mustard
1 Tablespoon Salt
1 Tablespoon Black Pepper
2 Teaspoons Lemon Pepper
2 Teaspoons Thyme
1 Teaspoon Paprika
1 Teaspoon Light Chili Powder 


Total Time: Approx. 1 1/2 - 2 Hours




Instructions:


Remove any silver skin from fillets, rinse with cold water and pat dry with paper towel.

Lightly rub yellow mustard on both sides of fillets. Mix all dry ingredients together and sprinkle liberally on both sides. Place fillets on rack or sheet pan and allow to rest while preparing the smoker.


If you use a barrel pit, grill or another type of smoker, prepare as usual and bring up and hold the temperature between 190F - 200F. Do not cover grates with foil, this will allow moisture to settle under the fish and leave a thin, slimy film on the bottom of the fillet. Whatever you use, get to know your smoker or grill, how it cooks, how it holds heat, etc.

Load the wood chips and place the fish on the grates leaving enough room between the fillets to allow the heat and smoke to move freely around each one, so that the fish will cook evenly.

Depending on the smoker and the thickness of the fillets, it should only take about 1 to 1 1/2 hours at 190F to fully cook the fillets. Remove fillets, cover with foil and let stand for 10 to 15 minutes before serving. 


Serve on warm corn tortillas, with lettuce, red cabbage, carrots, tomato, onion, cilantro and sliced jalapeno's.

Other Suggested Serving: This smoky, savory fillet is great with brown rice and your favorite green vegetables.


SmokiLicious!