Peppered Catfish Recipe

Name: Peppered Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons coarsely ground black pepper; 2 tablespoons coarse salt, either kosher or sea salt; 1 1/2 tablespoons coarsely ground white pepper; 1 teaspoon onion powder; 1/2 teaspoon cayenne; Six 8-ounce catfish fillets; 2 cups seafood or chicken stock; 1/2 cup vegetable oil; Juice of 3 limes; 1 to 2 tablespoons remaining Three-Pepper Catfish Rub; Golden Mustard Barbecue Sauce (optional)

Servings: persons

3 tablespoons coarsely ground black pepper
2 tablespoons coarse salt, either kosher or sea salt
1 1/2 tablespoons coarsely ground white pepper
1 teaspoon onion powder
1/2 teaspoon cayenne
Six 8-ounce catfish fillets
2 cups seafood or chicken stock
1/2 cup vegetable oil
Juice of 3 limes
1 to 2 tablespoons remaining Three-Pepper Catfish Rub
Golden Mustard Barbecue Sauce (optional)

1
At least 2 1/2 hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl.
2
Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish.
3
Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.
4
Prepare the smoker for barbecuing, bringing the temperature to 180F to 200F.
5
Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.
6
If you are going to use the mop (see Notes, To Mop or Not), mix the ingredients together in a small saucepan and warm over low heat.
7
Place the catfish in the smoker on a small grill rack as far from the fire as possible.
8
Cook the fish for approximately 1 1/2 hours, dabbing the catfish with the mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker.
9
When cooked, the catfish will be opaque and firm, yet flaky.
10
Serve warm.
11
If desired, accompany the catfish with Golden Mustard Barbecue Sauce.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons coarsely ground black pepper, 2 tablespoons coarse salt, either kosher or sea salt, 1 1/2 tablespoons coarsely ground white pepper, 1 teaspoon onion powder, and more.

Yes, Peppered Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Catfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions