Smoked Catfish Po' Boy with White BBQ Sauce
Slow-smoked catfish fillets drizzled with Alabama-style white BBQ sauce.
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Ingredients
- 4 large catfish fillets
- 2 cups hickory wood chips
- 1 1/2 cups mayonnaise
- 1/4 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
- 1/2 cup dill pickle chips
- 4 tablespoons unsalted butter
- 1/2 teaspoon cayenne pepper
Instructions
- 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
Preheat your smoker to 225°F (107°C) using hickory wood for a robust smoke profile that complements the oily fish.
- 3
Pat the catfish fillets dry and season generously on both sides with the remaining creole seasoning, pressing it into the flesh.
- 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
While the fish smokes, slice the French bread lengthwise and brush the interior with melted butter, then toast until golden brown.
- 6
Once the fish is done, lightly brush a thin layer of the white BBQ sauce over the warm fillets to glaze them.
- 7
Assemble the Po' Boy by layering the bottom bread with shredded lettuce, tomato slices, and pickles.
- 8
Place the smoked catfish fillets on top, drizzle heavily with additional white BBQ sauce, and close the sandwich to serve immediately.
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