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Hickory-Smoked Catfish BLT
Courtesy of The Catfish Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 2-4 Hrs.
Chill Time: 3 Hrs.
What you need:
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4 U.S. Farm-Raised catfish fillets (about 6 oz. each)
8 slices wheat bread, toasted
8 slices bacon, cooked until crisp
8 thin slices tomatoes
1 c. baby arugula, packed
Catfish Brine (recipe follows)
Tomato Aioli (recipe follows)
What to do:
1. Add catfish fillets to the brine; cover and refrigerate for 3 to 4 hrs.
2. In a hot smoker, using hickory chips, follow manufacturer™s instructions to fillets until lightly smoked and fully cooked.
3. Spread each toast slice with aioli.
4. To assemble sandwiches: Place a slice of toast, aioli side up, on each of 4 plates. Top with a fillet. Layer each slice with 2 slices each of the bacon and tomato, top with arugula. Cover with remaining toast. Cut sandwiches in halves. Serve with chips, if desired.

Catfish Brine: In a large bowl, combine 3 c. water with 1/2 sliced lemon, 1/3 c. Worcestershire sauce, 1/4 c. white wine, 2 Tbsp. kosher salt, 1 Tbsp. each black pepper and sugar and 1-1/2 tsp. each dried thyme and red pepper flakes. YIELD: about 3 cups

Tomato Aioli: Pour boiling water over 4 dried tomato halves; set aside to soften, about 15 min.; drain well and finely chop. Combine tomatoes with 2 c.mayonnaise, 2 Tbsp. lemon juice, 4 tsp. olive oil, 1 tsp. each dried thyme, and chopped garlic, 1/2 tsp. grated lemon zest and 1/4 tsp. each salt and pepper. YIELD: about 2 cups
Serve with:
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