Smoked Catfish | Smoked Bullhead
Smoked Catfish and it’s close cousin Bullhead are incredibly delish smoked. It gives the fish a whole new flavor profile.
We love our smoked meats but have you ever smoked fish? It’s a different way of getting more fish in your diet.
The Tools I Use and Recommend
These are the smokers and tools I actually use. The right setup makes a noticeable difference in both flavor and consistency.
What are catfish?
Catfish are fresh water fish that are classified detritivores (they eat dead material on the bottom of the body of water). They are basically the “cleaners”.
It a large group of species that inhabit every continent except Antarctica. Some of the more common are blue catfish, channel catfish, flathead catfish and bullhead catfish.
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They tend to frequent smaller bodies of waters like lakes, ponds and bays.
They have “whiskers” that resemble cat whiskers. Hence the nickname. Bullhead catfish are a distinct species that are common in the northeast.
Many angler’s are intimidated by cooking catfish so they just throw them back into the water. They are one our favorite species to eat. If you try this smoked catfish, we bet they will become one of your favorites too.
We love our fried catfish and our fried bullhead but smoking is a great break from the ordinary.
What you need
- maple syrup – you can substitute honey too
- kosher salt or sea salt
- black pepper
- garlic – use granulated garlic or garlic powder
- onion powder
- dry mustard
- cumin
- paprika – use sweet or smoked paprika
- chili powder
- lime peel or lemon peel
 | This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here |
How to make it
You can either use catfish filets or, if using small cats or bullhead, just leave them whole.
- Add brine ingredients to a storage container.
- Shake vigorously to combine.
- Wash the meat well in clean, cold water. This is an optional step but we find that if they smell particularly “muddy” or “earthy”, they usually taste muddy too. Salt the fish in a plastic storage container.
- Cover with water. Soak them in salt water for about 30 minutes (if you smell them, you will know what we mean). Once they are removed from the salt water, pat dry well with paper towel.
- Place the fish in a large container with a lid or in a gallon freezer bag. Season the fish well with the dry brining mixture.
- Then pour the syrup over them and massage the spices and syrup in with your hands. Cover and refrigerate for a few hours or overnight.
- If you’re doing whole fish make sure to get the rub inside the cavity.
- Set up your smoker or grill. See instructions below if using a grill. Preheat to 180°F. Remove fish from the refrigerator and set on the grate of your smoker. Insert the probe or a meat thermometer into thickest part of the fillet.
Smoke the fish for 45 minutes to 1½ hours (depending on the size) until internal temperature reaches 140°F.
Don’t overcook the fish or it may be dry. Remove fish from the smoker. Place on a platter and tent with foil. Let it rest at least 10 minutes before serving.
What if I don’t have a smoker?
If you don’t own a smoker, you can still enjoy smoked meats. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat on the side of the grill that does not have the direct flame (indirect heat). This is called indirect grilling.
Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Remember to fill the water if it runs out.
You can also create a similar setup for your oven in a pinch or in the winter.
What type of wood to use
Our favorite are the fruit woods, apple, cherry, peach, pecan or alder wood. A strong flavored wood like hickory or mesquite are too overbearing for fish.
How to store leftovers
Store leftover catfish in the refrigerator for 3-4 days. For longer storage vacuum pack and freeze. Best used within 3 months.
Uses for smoked catfish
- Serve the fish as an appetizer with cheese and crackers.
- Add it to charcuterie boards or grazing boards. We’ve even use it on our Seafood charcuterie platter.
- Make a smoked catfish dip with cream cheese, hot sauce, sliced green onion and chopped parsley.
- Have fish and chips with your favorite dipping sauces, like fresh tartar sauce or comeback sauce.
Helpful tools
More fish recipes
- Fried perch
- Fried smelt
- Northern pike
- Stuffed rainbow trout
- Smoked steelhead trout
- Fried bullhead
- How to make lox
More smoking recipes
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Smoked Catfish | Smoked Bullhead
Ingredients
For the Soak
- water
- ½ cup coarse kosher salt or sea salt
For the Dry Brine
- 2 teaspoons coarse kosher or sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon cumin
- 1 tablespoon garlic, granulated
- 2 teaspoons onion powder
- 2 teaspoons dry mustard
- 2 teaspoons smoked paprika
- 1 teaspoon Chili powder
- ½ cups maple syrup
- 2 pounds catfish fillets
Instructions
- Wash the meat well in clean, cold water. This is an optional step but we find that if they smell particularly “muddy” or “earthy”, they usually taste muddy too. Soak them in salt water for about 30 minutes (if you smell them, you will know what we mean). Once they are removed from the salt water, pat dry well with paper towel.
- Add brine ingredients to a small bowl or small container with a lid (except the syrup). Shake vigorously to combine.
- Place them in a large container with a lid or in a gallon freezer bag. Season the fish well with the dry brining mixture. Then pour the syrup over them and massage the spices and syrup in with your hands. Cover and refrigerate for a few hours or overnight.
- Set up your smoker or grill. See instructions below if using a grill. Preheat to 180°F. Remove fish from the refrigerator and set on the grate of your smoker. Insert the probe or a meat thermometer into thickest part of the fillet.
- Smoke the fish for 45 minutes to 1½ hours (depending on the size) until internal temperature reaches 140°F.
- Don’t overcook the fish or it may be dry. Remove fish from the smoker. Place on a platter and tent with foil. Let it rest at least 10 minutes before serving.
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The Cumin is missing from the ingrediants section. It was me tioned before in the “things you need” list. Should I add cumin or not. If so how much?
I edited the recipe. I like cumin so I use a tablespoon, but if you don’t, you can modify to a teaspoon or two.
Looks good. I have been smoking Cat Fish for 40 years. they have the same bone structure as Whiting a salt water fish. small smoke houses used to line the HWY to the shore. moved west and whiting no longer available. was cleaning channel cats 2 pounders and hmmm same bone structure so leaving skin on cleaned of course head off same dry rub as whiting. and wow great. haven’t done it in 10 years thanks for your recipe goin in with Texas channels will fish tomorrow !! thank you for those memories !!
Thanks David! Have fun fishing.
Hi, I’m wondering if the brine recipe is all of the ingredients except for the maple syrup. Or is the brine just the water and kosher salt? Thank you, LLaPage
We’ve fixed the recipe card. That read weird. Thanks for pointing it out. Water and salt for the soak. Then we run a dry brine with the maple syrup rubbed in at the end.
Thanks John! I’m so glad that you liked it!