Smoked Catfish Po' Boy with White BBQ Sauce

Ingredients

• 4 large catfish fillets
• 2 cups hickory wood chips
• 1.5 cups mayonnaise
• 0.25 cup apple cider vinegar
• 2 tablespoons prepared horseradish
• 3 tablespoons creole seasoning
• 2 12-inch french bread loaves
• 2 cups shredded iceberg lettuce
• 2 large sliced vine-ripe tomatoes
• 0.5 cup dill pickle chips
• 4 tablespoons unsalted butter
• 0.5 teaspoon cayenne pepper

Instructions

1. 1

   Prepare the Alabama White Sauce by whisking mayonnaise, apple cider vinegar, horseradish, 1 tablespoon of creole seasoning, and cayenne in a bowl; chill for 2 hours to develop flavors.

2. 2

   Preheat your smoker to 225°F (107°C) using hickory wood for a robust smoke profile that complements the oily fish.

3. 3

   Pat the catfish fillets dry and season generously on both sides with the remaining creole seasoning, pressing it into the flesh.

4. 4

   Place the catfish on the smoker grates and smoke for approximately 60 to 90 minutes, or until the internal temperature reaches 145°F and the fish flakes easily.

5. 5

   While the fish smokes, slice the French bread lengthwise and brush the interior with melted butter, then toast until golden brown.

6. 6

   Once the fish is done, lightly brush a thin layer of the white BBQ sauce over the warm fillets to glaze them.

7. 7

   Assemble the Po' Boy by layering the bottom bread with shredded lettuce, tomato slices, and pickles.

8. 8

   Place the smoked catfish fillets on top, drizzle heavily with additional white BBQ sauce, and close the sandwich to serve immediately.