Smoked Catfish – Rich, Flaky, and Full of Flavor

Smoked Catfish is a richly flavorful, smoky delight that elevates a humble fish into a culinary masterpiece. This recipe showcases tender, flaky catfish infused with aromatic wood smoke and a blend of savory spices, delivering a dish that is both hearty and comforting. Perfect for outdoor grilling enthusiasts or anyone looking to bring a taste of traditional Southern and African-inspired cuisine into their kitchen, this smoked catfish recipe offers an unforgettable smoky aroma paired with a tender, moist texture that will have you coming back for more.

Why You Will Love This Recipe

You will love this smoked catfish recipe because it combines deep, smoky flavor with a simple cooking process that doesn’t require complicated equipment or techniques. The marinade enhances the natural sweetness of the catfish while the smoking process adds a complex, savory element that’s hard to replicate with other cooking methods. This recipe is ideal for pescatarians, keto, and low-carb diets, as it is protein-rich and low in carbohydrates. Whether you are hosting a weekend barbecue or preparing a cozy weeknight meal, the smoked catfish delivers big on flavor with minimal fuss.

Tips and Tricks

• Use fresh catfish fillets for the best texture and flavor; frozen fish can be used but thaw completely and pat dry.
• Soak wood chips (hickory, apple, or pecan) in water for at least 30 minutes before smoking to create a steady smoke without burning.
• Keep the smoker temperature steady between 225°F and 250°F for even cooking and optimal smoke absorption.
• Marinate the catfish for at least 2 hours, or overnight if possible, to deepen the flavor.
• Use a wire rack over a baking sheet if using an indoor smoker or oven method to allow smoke and heat circulation.
• Avoid flipping the fish multiple times; flipping once halfway through helps maintain delicate fillets intact.

Make Ahead Tips

• Prepare the marinade up to 2 days in advance and keep refrigerated.
• Marinate the catfish overnight to maximize flavor infusion.
• You can smoke the catfish and refrigerate cooked fillets for up to 3 days, reheating gently before serving.
• Smoke multiple fillets at once and freeze extras in airtight containers for up to 2 months.

Recipe Variations

• Swap catfish for other firm white fish like tilapia, haddock, or striped bass for a different flavor profile.
• Add a touch of cayenne pepper or smoked paprika to the marinade for extra heat and smokiness.
• Use a spice rub instead of a wet marinade for a crusty, flavorful exterior.
• Try cold smoking the fish followed by a quick pan-sear for a unique texture contrast.
• Incorporate fresh herbs like thyme or rosemary into the marinade for herbal notes.

How to Serve

Serve your smoked catfish on a platter garnished with fresh lemon wedges and chopped parsley or cilantro. Pair it with creamy coleslaw, grilled vegetables, or a light cucumber salad to balance the smoky richness. For a Southern-inspired meal, accompany it with cornbread and baked beans. Presentation-wise, flaky fillets arranged neatly with a drizzle of olive oil and a sprinkle of cracked black pepper will entice your guests visually and gastronomically.

Pairing Suggestions

Pair smoked catfish with a crisp, acidic white wine such as Sauvignon Blanc or a dry Riesling to cut through the smoky richness. For beer lovers, a light lager or pilsner complements the dish beautifully. A refreshing iced tea with lemon or a citrusy cocktail like a mojito also enhances the flavors. Side dishes like garlic mashed potatoes, sautéed greens, or a tangy mango salsa round out the meal perfectly. For dessert, a light lemon sorbet or berry tart refreshes the palate.

How to Store

Store leftover smoked catfish in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each fillet tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw frozen fish overnight in the refrigerator before reheating. Reheat gently in a low oven (around 275°F) or covered skillet to prevent drying out and preserve moisture.

Equipment Needed

• Smoker or grill with a smoking box or tray for wood chips; alternatively, an indoor electric smoker or stovetop smoker.
• Wire rack or grill grate to hold the fish during smoking.
• Meat thermometer to check internal temperature.
• Mixing bowl for the marinade.
• Tongs or fish spatula for handling delicate fillets.
• Optional: disposable aluminum pans for soaking wood chips or catching drips.

Dietary Adaptations

• This recipe is naturally gluten-free and dairy-free.
• For a vegan or vegetarian alternative, try smoked tofu or smoked eggplant slices using the same marinade and smoking technique.
• Use coconut aminos instead of soy sauce if avoiding soy.
• Ensure all spice blends are nut-free and allergen-safe.
• Adjust salt content for low-sodium diets by reducing or omitting added salt.

Seasonal Adaptations

• In summer, add fresh herbs like dill or basil to the marinade for bright, fresh notes.
• Use seasonal citrus such as blood oranges or limes instead of lemons for unique flavor twists.
• In winter, incorporate warming spices like smoked paprika and a touch of cinnamon or clove in the marinade.
• Pair smoked catfish with seasonal roasted root vegetables or winter greens for a cozy meal.

Recipe FAQs

Q: Can I use frozen catfish for smoking?
A: Yes, but thaw completely and pat dry to avoid excess moisture which can hinder smoke absorption.

Q: How long should I smoke catfish?
A: Typically, 1.5 to 2 hours at 225-250°F until the internal temperature reaches 145°F.

Q: Can I smoke catfish without a smoker?
A: Yes, use a grill with a smoking box or aluminum foil pouch filled with soaked wood chips.

Q: What wood chips are best for smoking catfish?
A: Fruitwoods like apple or cherry, or hardwoods like hickory and pecan work well.

Q: How do I prevent the catfish from sticking to the grill?
A: Oil the grill grates well and handle the fish carefully with a fish spatula.

How To Make smoked catfish recipe

Continue to Content

Yield: 4

Smoked Catfish

Print

Smoked Catfish is a richly flavorful, smoky delight that elevates a humble fish into a culinary masterpiece.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 2 hours

Total Time 4 hours 10 minutes

Ingredients

• 2 pounds fresh catfish fillets
• 1/4 cup olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water (for soaking wood chips)
• Wood chips (hickory, apple, or pecan), about 1 cup

Instructions

1. Rinse the catfish fillets under cold water and pat dry with paper towels. Set aside.
2. In a mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, cayenne pepper (if using), dried thyme, salt, and black pepper. Stir well to create the marinade.
3. Place the catfish fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure all fillets are evenly coated. Cover or seal and refrigerate for at least 2 hours, preferably overnight.
4. Soak your wood chips in water for at least 30 minutes to prevent them from burning too quickly during smoking.
5. Preheat your smoker or grill to a steady temperature between 225°F and 250°F. If using a grill, prepare a smoking box or wrap the soaked wood chips in foil with holes poked for smoke release.
6. Place the catfish fillets on a wire rack or directly on the grill grate over indirect heat. Add the wood chips to the smoker or grill box to start producing smoke.
7. Smoke the catfish for about 1.5 to 2 hours, or until the internal temperature reaches 145°F and the fish flakes easily with a fork. Avoid flipping the fillets multiple times; flip once halfway through if necessary.
8. Remove the smoked catfish carefully from the smoker or grill and let rest for 5 minutes before serving. Garnish with fresh lemon wedges and herbs as desired.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 528Total Fat 35gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 25gCholesterol 150mgSodium 877mgCarbohydrates 9gFiber 1gSugar 0gProtein 43g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thoughts

Smoking catfish is a rewarding culinary experience that brings out the best in this flavorful fish. With just a handful of ingredients and a bit of patience, you can create a smoky, tender dish that’s perfect for a special occasion or an elevated weeknight dinner. Whether you’re a seasoned smoker or a beginner eager to try, this recipe guides you through each step to ensure success. Experiment with different wood chips and spices to make the recipe your own, and enjoy the rich, satisfying taste of homemade smoked catfish.