Viking QSC200SS Cookbook - Page 30

Fish and Seafood Smoked Delta Catfish 1 quart hot water 1 cup sea or kosher salt 16 ounces apple juice 16 ounces pineapple juice 8 8-ounce catfish fillets, with or without skin Cajun seasoning 2 handfuls alder or cherry wood chunks or chips Apple juice or water Make a brining liquid by combining the hot water and salt in a large bowl, stirring until salt is dissolved. Add the juices and stir to combine. Place the catfish fillets (skin-side down if applicable) in a single layer in a glass baking dish. Pour the brine over, cover with plastic wrap and refrigerate overnight. Before preparing the C4 for smoking, remove the fillets from the brine. Gently rinse under running water and pat dry with paper towels. Place fillets on a sheet of heavy-duty aluminum foil, skin-side down if applicable, sprinkle with the Cajun seasoning and set aside to air dry for 30 minutes. Preheat C4 to 200-225ºF When C4 is up to temperature, open dome, sprinkle some of the wood chips over the hot coals, and return the rack to the C4. Place the catfish on the foil, on the rack, close the dome and then close top damper completely and the bottom damper three-quarters closed to maintain temperature of 200ºF. Smoke for 1 to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures 140ºF with an instant-read or digital meat thermometer. Makes 12 appetizer servings Notes: 30