INGREDIENTS:
For Creole Cajun Rub:
3 tablespoons paprika
1/2 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon dried thyme
1/2 tablespoon cayenne
For Smoked Catfish:
4-5 fresh catfish fillets
3 tablespoons softened butter or margarine
INSTRUCTIONS:
1.Mix all ingredients of creole Cajun rub in a small bowl.
2.Lightly spread butter or margarine on fillets.
3.Sprinkle the desired amount of dry rub (will be spicy!) onto fillets.
4.Set smoker to 200 degrees F and let fish smoke for 2 hours or until the internal temperature reaches 160 degrees F.
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