Smoked Marinated Cajun Channel Catfish


  • 6 catfish fillets (medium size cats)
  • Cajun Seasoning
    • 2 teaspoons salt
    • 2 teaspoons garlic powder
    • 2 1/2 teaspoons paprika
    • 1 teaspoon ground black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 1/4 teaspoons dried oregano
    • 1 1/4 teaspoons dried thyme
    • 1/2 teaspoon red pepper flakes (optional)

    Mix the Cajun Seasoning ingredients together and pour into a container with a shaker top. An emptied and cleaned out plastic spice container would work well.

  • Marinade
    • 1 cup white wine (cooking wine, or a chardonnay)
    • 1/4 cup Worcestershire sauce
    • 1 cup chopped onion
    • 1/4 cup chopped celery
    • 4 large cloves fresh garlic (chopped)
    • 1 teaspoon Cajun Seasoning

    Remove the skin from the catfish fillets.
    Mix the marinade ingredients together in a bowl. Place the fillets and marinade in a ziplock bag. Seal it up and place it in the refrigerator for 2 hours.

    Get your smoker up to about 220° F. Apple or Hickory wood works nicely with these catfish.
    You’ll want to use a stainless wire mesh screen or vegetable grill trays to keep the catfish from falling through the racks as they cook.

    Place your fillets on the screen/trays and sprinkle the side facing up lightly with Cajun Seasoning.

    Smoke for about 15 minutes at 220° F, then flip the fillets and sprinkle the other side with Cajun Seasoning. Continue cooking until internal temperature reaches 135° at the center of the thickest part of the fillet. (Approximately 35 minutes until fully cooked).

    Remove from the smoker and enjoy!

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