Barbecued Catfish

1. 1

   Preheat the grill.

2. 2

   Coat each catfish fillet with the dry rub.

3. 3

   Dip the fish into the oil and place the fillets on a hot grill to establish grill marks.

4. 4

   After establishing grill marks and the fillets release from the grill, place the catfish into a smoker.

5. 5

   Smoke for 2 minutes using the hickory wood chips.

6. 6

   Add water to the chips and steam the fish for another 2 minutes.

7. 7

   Remove the catfish from the smoker and serve immediately with homemade tartar sauce.

8. 8

   1 cup mayonnaise

9. 9

   1/2 cup Dijon mustard

10. 10

    3 tablespoons parsley leaves, chopped

11. 11

    3 tablespoons green onion, chopped

12. 12

    3 tablespoons capers

13. 13

    3 sweet gherkins (recommended: Mt.

14. 14

    Olive Sweet Gherkins)

15. 15

    1 tablespoon gherkin juice

16. 16

    3 tablespoons lemon juice

17. 17

    1/8 teaspoon cayenne pepper

18. 18

    Salt

19. 19

    Mix all ingredients together in a small bowl.

20. 20

    Season with salt, to taste.

21. 21

    Chill, covered, in the refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.