Barbecued Catfish

• 4 (7-ounce) catfish fillets, skinned, de-boned
• 4 tablespoons dry rub
• 6 tablespoons cooking oil
• 1/2 cup hickory chips
• 1/2 cup water
• 1 cup Tartar Sauce, recipe follows

1. Preheat the grill.
2. Coat each catfish fillet with the dry rub.
3. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks.
4. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker.
5. Smoke for 2 minutes using the hickory wood chips.
6. Add water to the chips and steam the fish for another 2 minutes.
7. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.
8. 1 cup mayonnaise
9. 1/2 cup Dijon mustard
10. 3 tablespoons parsley leaves, chopped
11. 3 tablespoons green onion, chopped
12. 3 tablespoons capers
13. 3 sweet gherkins (recommended: Mt.
14. Olive Sweet Gherkins)
15. 1 tablespoon gherkin juice
16. 3 tablespoons lemon juice
17. 1/8 teaspoon cayenne pepper
18. Salt
19. Mix all ingredients together in a small bowl.
20. Season with salt, to taste.
21. Chill, covered, in the refrigerator until ready to serve.

catfish fillets, dry rub, cooking oil, hickory chips, water, tartar sauce

Taken from www.foodnetwork.com/recipes/barbecued-catfish-recipe.html (may not work)