Smoked Cajun Catfish with Old Bay Sauce
If you are having a hankering for fish, you can’t go wrong with this delicious Smoked Cajun Catfish with Creamy Old Bay Sauce!
Things to know:
Is a catfish a good fish to eat?
Yes, catfish is generally considered good to eat, offering a mild flavor, lean protein, and healthy fats like omega–3s, though wild catfish from potentially polluted waters should be sourced carefully; U.S. farm-raised catfish is a safe, mild, and nutritious choice. Its mildness makes it versatile for various recipes, and it’s packed with vitamins (like B12) and minerals, making it a healthy alternative to other meats.
What are some common mistakes when smoking fish?
Common mistakes when smoking fish include overcooking (leading to dry, bitter fish), not forming a pellicle (the tacky layer needed for smoke to adhere), using too much or the wrong wood (causing acrid smoke), and skipping proper brining/curing, which compromises safety and flavor. Rushing the process, using high heat too quickly, and neglecting sufficient airflow are also frequent errors that result in poor texture and off-flavors.
Should I wrap fish in foil when smoking?
Uhhh, you are trying to smoke it, right? Wrapping the fillet in anything will prevent the smoke from touching the fish, therefore not yielding the smoke flavor you are looking for.
How long does it take to smoke catfish?
At 225F, you are looking at 45 minutes to an hour, or until you reach an internal temperature of 145F.
What does Old Bay seasoning contain?
The seasoning is a mix of 18 herbs and spices including celery salt (salt, celery seed), red pepper and black pepper, and paprika. Some of the other spices that may be used are bay leaves, mustard, cardamom, cloves and ginger as listed in the original product in the Baltimore Museum of Industry.
Ingredients
6 catfish fillets
2 t red pepper flakes
2 t ground coriander
2 t onion powder
2 T Cajun seasoning (we used Spiceology’s ThunderDush)
1 t salt
1 t pepper
2 cups milk
Old Bay Sauce
2 T dijon mustard (we used Zatarain’s Creole Mustard)
¼ cup mayo
½ lemon, juiced/squeezed
3 T sour cream
1 t sugar
1 T Cajun seasoning (we used Spiceology’s ThunderDust)
Pinch red pepper flakes
1. Fire up your smoker to 225F using a mild flavored pellet mix such as
alderwood.
2. Add the catfish fillets to a bowl. Add the milk and let set for at least 10 minutes.
3. Remove the fillets, then season with red pepper flakes, ground coriander, Cajun seasoning, onion powder, salt and pepper. I like to then place them on a wire rack while makes it easier to load them in and remove them from the smoker.
4. While catfish is sitting, make the old bay sauce. In a small bowl, combine dijon mustard, mayo, old bay seasoning, lemon juice, sour cream, sugar, Cajun seasoning and red pepper flakes. Mix together until smooth.
5. Chuck the catfish, on the wire rack into your smoker and smoked for 45 minutes, or until the fillets have an internal temperature of 145F.
6. Remove the catfish fillets, top with the Old Bay Sauce, serve and ENJOY!
Equipment used:
Yoder YS640s Pellet Smoker
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