American · Dinner
Smoked Catfish
Smoked catfish fillet rubbed with paprika and slow-smoked until it flakes, served with a sharp vinegar slaw, lemon, and buttered cornbread.
$
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
24gFat
38gCarbs
8gSugar
3gFiber
680mgSodium
72mgChol
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Instructions
1
Prep
Pat the catfish dry and rub with oil, paprika, salt, and pepper. Heat the smoker to 100C/210F. Toss cabbage and carrot into a vinegar slaw.
2
Smoke
Set the catfish skin-side down over low heat. Smoke 45–50 minutes until the flesh flakes easily and turns deep golden-bronze.
3
Build
Mix the mayonnaise, a splash of vinegar, and a pinch of salt, then fold through the cabbage slaw until lightly coated.
4
Plate
Lift the smoked catfish onto plates. Serve with the slaw, lemon wedges, and slices of buttered cornbread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) catfish fillet
- 2 tbsp neutral oil
- 2 tsp smoked paprika
- 1 tsp black pepper
- 300g (10.6 oz) green cabbage
- 80g (2.8 oz) carrot
- 4 tbsp cider vinegar
- 2 tbsp mayonnaise
- 2 lemons
- 2 pieces cornbread, to serve