Our easy smoked catfish recipe is seasoned with soul food seasoning and served with a delicious lemon butter sauce. It’s perfect for family gatherings or casual dinners! You may also like our blackened catfish recipe for a spicy kick.
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Hey there, family! Catfish is the ultimate soul food ingredient, am I right? When you hear “fish fry,” chances are, we’re talking about catfish, with its mild, sweet flavor and meaty texture.
But every now and then, we like to switch it up. Instead of our favorite Southern fried catfish, we decided to make a healthier recipe—smoked catfish! Marrekus also made a mouthwatering lemon butter sauce; it’s the perfect finishing touch!
This easy smoker recipe, seasoned with soul food seasoning, is a game-changer. Don’t have a smoker? No problem! You can easily adapt this recipe for the grill or oven (we’ve included recipe instructions for both below).
Serve your smoked catfish with all your Southern side dishes, from veggies to potato salad. This recipe would also be great for smothering it in a rich étouffée or going for that classic blackened flavor.
What you’ll love about this recipe
- Flavor – Our smoked catfish is seasoned with soul food spices and smoked just right, giving it tender, flaky fish with a rich, smoky taste.
- Juicy & Tender – The lemon butter sauce adds a fresh, zesty flavor that makes the fish even more delicious and rich.
- Versatility – Smoked catfish fillets are perfect as a main dish and pair well with all kinds of sides, making it a great choice for family dinners or special occasions.
What is Smoked Catfish?
Smoked catfish is seasoned with spices, then placed in a smoker where it’s slow-cooked with wood, which gives it that smoky flavor. It’s different from frying or grilling, because smoking keeps the fish moist and tender while adding a deep, smoky taste.
You can enjoy it on its own, flake it into salads, or even mix it into a spread for crackers. If you haven’t tried it yet, it’s definitely worth tasting!
Ingredients
- Catfish
- Soul Food Seasoning
Lemon Butter Sauce (Recommended)
- Unsalted butter
- Lemon juice
- Kosher salt and ground black pepper
- Lemon wedges, for garnish
How to Smoke Catfish in a Smoker
- Prepare Catfish: Rinse catfish fillets under cold water and pat them dry with paper towels. Spray both sides of fillets with cooking spray.
- Season Catfish: Sprinkle the soul food seasoning evenly over both sides of the fillets, ensuring they are well coated with the seasoning.
- Preheat the Smoker: Preheat your smoker to 250°F (121°C). Place a wire rack or sheet pan inside the smoker to provide enough space.
- Smoke Catfish: Transfer the seasoned catfish fillets to the rack or pan in the smoker. Smoke catfish at 250°F for approximately 20 minutes or until they reach an internal temperature of 145°F (63°C). Adjust the smoking time if needed, depending on the thickness of the fillets.
Lemon butter sauce
Our Lemon Butter Sauce takes your smoked catfish to the next level. Made with simple ingredients like fresh lemon juice and rich unsalted butter, this sauce adds a burst of flavor.
- Prepare: While the catfish is smoking, melt the butter in a small saucepan over low heat. Stir in the fresh lemon juice and season with salt and ground black pepper to taste. Keep the sauce warm until smoked catfish fillets are ready.
- Serve: Once the catfish is fully smoked and reaches the desired internal temperature, carefully remove them from the smoker. Drizzle over the smoked catfish fillets before serving.
Recipe Tips and Tricks
- Proper Preparation: Before seasoning, rinse the catfish fillets under cold water to get rid of any impurities. Then, pat them dry with paper towels so the seasoning sticks better.
- Even Seasoning is Key: Sprinkle your soul food seasoning evenly on both sides of the fillets to make sure every bite is full of flavor. If you don’t have soul food seasoning, you can make your own mix using spices like paprika, garlic powder, onion powder, and black pepper.
- Preheat and Prepare Your Smoker: For the best smoky flavor, make sure your smoker is preheated to 250°F (121°C) before you put the catfish in. This helps keep the temperature steady for even cooking.
- Keep an Eye on the Internal Temperature: While smoking for about 20 minutes should work, the thickness of your fillets may vary. Use a meat thermometer to check the fish’s internal temperature—it should reach 145°F (63°C) to be safe.
- Serving: Once the catfish is done, drizzle some warm lemon butter sauce over the fillets. Add a sprinkle of fresh herbs like parsley or dill for a burst of color and extra flavor.
Serving Suggestions
Smoked catfish goes great with all sorts of Southern side dishes.
You can serve it with classic potato salad, roasted zucchini, or BBQ coleslaw, which brings a perfect balance of textures and flavors.
Green beans and red potatoes or collard greens with smoked turkey always hits the spot.
And, of course, no Southern meal is complete without mac and cheese—ours is extra cheesy with cheddar, Monterey jack, and mozzarella. We also love this Gouda mac and cheese recipe if you’re feeling fancy.
Commonly Asked Questions
How do I know when catfish is fully cooked?
When smoked catfish fillets are fully cooked, the internal temperature will be at least 145°F (63°C). Also, smoked catfish will be tender and moist, and easily flake apart with a fork without any resistance. Finally, cooked catfish will turn from translucent to opaque with no raw-looking areas.
What type of wood should I use for smoking catfish?
Some popular wood options for smoked catfish include oak and pecan. They both provide a moderate smoke flavor with hints of sweetness and nuttiness.
Can I use a grill or oven instead?
Yes! If you don’t have a smoker, you can make grilled or oven baked catfish instead.
- Oven Baked Catfish: Preheat the oven to 250°F (121°C), prepare and season catfish fillets, then place them on a lined baking sheet. Bake for about 20 minutes until the internal temperature reaches 145°F (63°C).
- Grilled Catfish: Preheat the grill to medium-low heat, season catfish fillets, and place them on the grill grate. Cook for about 20 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C).
Smoked Catfish Recipe
Ingredients
- 2 pounds catfish fillets
- Soul Food Seasoning
Lemon Butter Sauce
- 4 tablespoons unsalted butter sliced
- 1 tablespoon fresh lemon juice
- kosher salt to taste
- ground black pepper to taste
Instructions
- Rinse catfish under cold water and pat dry with paper towels. Spray both sides with cooking spray.
- Sprinkle soul food seasoning evenly over both sides fillets, ensuring they are well coated.
- Preheat smoker to 250°F (121°C). Place a wire rack or sheet pan inside.
- Transfer seasoned catfish to rack or pan in smoker.
- Smoke catfish at 250°F for approximately 20 minutes or until they reach an internal temperature of 145°F (63°C). Adjust smoking time if needed, depending on the thickness of the fillets.
Prepare the Lemon Butter Sauce
- While catfish is smoking, melt butter in a small saucepan over low heat.
- Stir in fresh lemon juice and season with salt and ground black pepper to taste. Keep sauce warm until the smoked catfish is ready.
- Once catfish is fully smoked and reaches the desired internal temperature, carefully remove from smoker.
- Drizzle with sauce over the smoked catfish fillets before serving.