Your next barbecue will be over the top when you add BBQ catfish with your burgers and franks. A nice dry rub and some hickory chips in your grill will make your fish amazing and your taste buds orbit. Do not forget to make the homemade tartar sauce with gherkin brine and cayenne pepper. Smart Recipes, American Recipes, Fish,Vegetables Recipes, Recipes Fish,Vegetables American Barbecued Catfish and Tasty Tartar Sauce Barbecued Catfish and Tasty Tartar Sauce Recipe | CHEFBear.net PT50M Serves 4 4 N/A Bamboo Skewers 4 Medium Catfish Fillets 4 Tablespoons Dry Rub 6 Tablespoons Vegetable Oil 1/2 Cup Hickory Chips 1/2 Cup Water 1 Cup Mayonnaise 1/2 Cup Dijon Mustard 1 Small Onion 1 Small Bunch Parsley 3 Small Sweet Gherkins Pickles 1 Tablespoon Gherkin Brine 1 Small Lemon 1/8 Teaspoon Cayenne Pepper 1/8 Teaspoon Salt & Freshly Ground Black Pepper 3 Tablespoons Capers In a small bowl, mix all sauce ingredients well. Cover and chill in the refrigerator until needed. In a large bowl, soak bamboo skewers for 30 minutes. Meanwhile, preheat the grill to 350 degrees. On a sheet pan, rub catfish fillets on both sides with dry rub, then brush with oil. Cut each fillet into 1-inch pieces and thread on the skewers. Place skewers on grill and cooks until nicely marked, about 3 minutes on each side. In a smoker, add wood chips. Transfer fish to smoker and smoke for 2 minutes. Add water to the wood chips and let fish smoke another 2 minutes. Serve with the tartar sauce, and a fresh dill pickle potaot salad.

Barbecued Catfish and Tasty Tartar Sauce

Barbecued Catfish and Tasty Tartar Sauce Recipe


Your next barbecue will be over the top when you add BBQ catfish with your burgers and franks. A nice dry rub and some hickory chips in your grill will make your fish amazing and your taste buds orbit. Do not forget to make the homemade tartar sauce with gherkin brine and cayenne pepper.

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Recipe Information

Flavor Profile

American

Protein

Fish,Vegetables

Category

Appetizers,Main Dishes

Serves

4

Total Time

50 Minutes

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Ingredients

      • 4 Bamboo Skewers
      • 4 Medium Catfish Fillets (About 6 Ounces Each)
      • 4 Tablespoons Dry Rub
      • 6 Tablespoons Vegetable Oil
      • 1/2 Cup Hickory Chips
      • 1/2 Cup Water

      • Tasty Tartar Sauce
      • 1 Cup Mayonnaise
      • 1/2 Cup Dijon Mustard
      • 1 Small Onion (Minced)
      • 1 Small Bunch Parsley (Chopped)
      • 3 Small Sweet Gherkins Pickles
      • 1 Tablespoon Gherkin Brine
      • 1 Small Lemon (Juiced)
      • 1/8 Teaspoon Cayenne Pepper
      • 1/8 Teaspoon Salt & Freshly Ground Black Pepper
      • 3 Tablespoons Capers

Directions

  1. In a small bowl, mix all sauce ingredients well. Cover and chill in the refrigerator until needed.
  2. In a large bowl, soak bamboo skewers for 30 minutes. Meanwhile, preheat the grill to 350 degrees.
  3. On a sheet pan, rub catfish fillets on both sides with dry rub, then brush with oil.
  4. Cut each fillet into 1-inch pieces and thread on the skewers. Place skewers on grill and cooks until nicely marked, about 3 minutes on each side.
  5. In a smoker, add wood chips. Transfer fish to smoker and smoke for 2 minutes. Add water to the wood chips and let fish smoke another 2 minutes.
  6. Serve with the tartar sauce, and a fresh dill pickle potaot salad.



Nutrition & Cost Facts

Calories

804 kcal

Carbs

14 g

Fat

70 g

Protein

31 g

Cost Per Serving

$4.03

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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