Stove Top Smoker Beer-Brined Smoked Catfish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement