Smoked Blackened Catfish

“Catfish is great prepared many ways. Blackened is my favorite for catfish and walleye. Although southern or deep fried fish is great, blackened on a pellet smoker over pepper rice is much healthier and produces deeper smoky peppery flavor. This recipe is easy to accomplish and a show stopper when plated!” Happy Cooking to All! -Guy

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Recipe from
@teamfitzgeraldwayoflife on Instagram
Fitzgerald Productions on Facebook

Learn more about the Yoder Smokers YS640S

INGREDIENTS

  • 4 catfish fillets, cut into 3”–4” pieces (we used wild caught)
  • Cattleman’s Grill Blackening Seasoning
  • Extra virgin olive oil
  • 3 cups steamed white rice
  • Cracked black pepper, to taste
  • Kosher salt, to taste
  • BBQr’s Delight Competition Blend wood pellets

INSTRUCTIONS

  1. Coat filets with EVOO and let sit on the counter for 10 minutes.
  2. Cover filets on all sides with Cattleman’s Grill Blackening Seasoning.
  3. Let sit on the counter for 20 mins.
  4. Get rice steaming in the rice cooker.
  5. Bring the YS640S pellet smoker to 220°F.
  6. Place each piece of catfish on the top grate of the smoker, about ¼” apart.
  7. Cook catfish low and slow until it reaches an internal temp of 160°F, allowing for great smoke infusion.
  8. Mix cracked black pepper and kosher salt into the steamed rice to taste, then plate.
  9. Pull catfish off the smoker, serve over the rice, and enjoy some of the best smoked blackened catfish you’ll ever taste!