Smoked Candied Catfish
4-6 boneless Catfish Filets
1 Cup Kosher Salt
1 Cup Brown Sugar
Rinse filets and pat dry
Rub filets with kosher salt, top and bottom
Repeat with brown sugar
Stack prepared filets on top of each other and
refrigerate for 12-24 hours. The filets will have a
"glaze" form on them after refrigeration.
Place filets in a warm smoker for 3-4 hours, depending on the thickness
of the filets.
When finished, they will have a beautiful brown color to them.
They will also have a sweet, yet salty flavor to them.
A big hit with my family, and they will be with yours too !!!
Enjoy !!! Wes Van Bruggen, Indianapolis, IN
Copyright ©1995-2002 FishersNet