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


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