Best Pats Smoked Catfish Recipes

NEELY'S MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Serve with Remoulade Sauce.
• Mix all the ingredients in a small bowl.

STOVE TOP SMOKER BEER-BRINED SMOKED CATFISH

Steps:

• Dissolve salt and sugar in hot water.
• Add cold beer, pepper and bay leaves to make brine.
• Whisk well to remove carbonation.
• Add two medium-size bowls of ice cubes to cool brine and add more volume to the brine.
• Add more cold water if more liquid is necessary to cover all the fillets.
• Place fish in brine when the brine is cool to the touch.
• Brine fish 2-4 hours covered, in the refrigerator.
• Remove fish from brine, rinse in cold water and air dry for 10 minutes before smoking.
• When ready to smoke, set stovetop smoker up with 2 tablespoons of chips between the smoker and the drip pan.
• Replace cooking grate.
• Brush fish lightly with oil, place skin-side down on the cooking grate with about an inch between each fillet.
• Slide top of smoker into place.
• Place smoker on the stovetop and center it over the burner.
• Turn the burner on high.
• Smoke for 20-30 minutes.
• The fish will be a dark caramel color.
• (Alternatively you may smoke cook on an outdoor grill for 1 hour or until fish is cooked through, caramel colored and smoked.).
• Serve at warm or room temperature or make into a smoked catfish "pate" by adding cream cheese, sour cream, shallots, capers, garlic, Tabasco and a dash of pepper to taste.