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Week Night Meals Dessert

Barbecued Catfish

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  • 4 catfish fillets, skinned, de-boned
  • 4 tablespoons dry rub
  • 6 tablespoons cooking oil
  • 1/2 cup hickory chips
  • 1/2 cup water
  • 1 cup Tartar Sauce, recipe follows

Tartar Sauce

  • 1 cup mayonnaise
  • 1/2 cup Dijon mustard
  • 3 tablespoons parsley leaves, chopped
  • 3 tablespoons green onion, chopped
  • 3 tablespoons capers
  • 3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
  • 1 tablespoon gherkin juice
  • 3 tablespoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • Salt



Preheat the grill.
Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.


Tartar Sauce:

Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.


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