Preheat the oven to 375 degrees. Place catfish on a sheet tray, drizzle oil on each side of the fillets and season with chipotle powder and smoked paprika. Bake for 12 minutes, remove from oven and ...

4 (5–8 ounce) catfish fillets 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp dried thyme 1 tsp dried basil 1 tsp cracked black pepper dash of Louisiana hot sauce Method for Smoking Fish: NOTE: You ...

This video follows Cowboy Kent Rollins as he prepares smoked catfish using open fire and classic ranch style technique. Viewers watch the seasoning, wood selection and slow smoke process that define ...

This video shows a direct, practical method for making "smoked catfish" on a backyard grill using simple tools and steady heat. It covers how to season the fish, manage grill temperature, and control ...

Soak mesquite wood chips in water before placing atop heated charcoal on a grill. Place fillets on a rack on a sheet pan and position the pan on the grill away from direct heat. Smoke until the fish ...

This award-winning dip was made famous by The Crown Restaurant in Indianola, Mississippi, and it's always served with Bremner wafers, though in this recipe I use pork rinds. I was completely obsessed ...

State Seafood Cook-Off, Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry. On the final episode of Louisiana Coastal Cooking, we salute the bounty of Southeast Louisiana at ...

This week’s Lost Recipes is a nod to a special place from my childhood that’s now just a memory — a catfish restaurant called Dave’s Cedar Cabin. My parents, David and Shirley Heupel, opened it near ...

2 pounds Des Allemands wild-caught catfish fillets, smoked over mesquite wood chips 1/4 cup butter 1 medium onion 1 medium bell pepper 1 cup diced celery 1 tablespoon minced or grated fresh garlic 2 ...