One of my favorite meals these days is smoked/grilled catfish. My husband and I have been experimenting with different techniques and have come up with what we think is the very best!
We use a smoker/grill that is similar to the one my brother, Jay gave us when we got married.
First, we season the catfish with creole seasoning and garlic powder (got to have a little extra garlic!).
Then we light some charcoal and add a few wood chips (in the lower part of the smoker). Not just any woodchips, Jack Daniels woodchips!
These chips are made from the barrels that were used to age the Jack Daniels whiskey. No alchohol content here but it adds an incredible flavor!
Cook for 5 minutes on each side and you have a great piece of fish!
Really, every time we have these I am amazed that we haven’t eaten catfish this way all along. It is a very healthy way to cook a great piece of fish!
So, this is my contribution to
Today’s Lagniappe: Creole Yummy Sauce
Okay, that is the only name that came to mind at the moment, but it goes really well with the fish.
Combine the following ingredients to taste:
Mayonnaise
Creole Mustard (or a spicy brown mustard)
Prepared Horseradish
Creole Seasoning
Garlic Powder
Mix ingredients together before you season the fish. Let the mixture sit while you prepare the fish so the flavors will “marry.”
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