Candied Smoked Catfish
4-6 catfish (de-boned)
1 cup kosher salt
1 cup brown sugar
Rinse catfish filets and pat dry. Rub filets with kosher salt, top and bottom. Repeat with the brown sugar. Stack prepared filets on top of each other and refrigerate for 12-24 hours. The filets should 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 color to them.
Copyright ©1995-2003 FishersNet