SmokinTex






  • 2 catfish fillets
  • 2 tbs. italian salad dressing
  • 1 tbs. dijon mustard
  • 1 tbs. worcestershire sauce
  • Tony Chachere's Creole Seasoning

In a bowl, mix italian dressing, mustard, and worcestershire sauce. Rub mixture on fillets. Sprinkle Tony's Creole Seasoning on fillets. Allow to marinate 1 hour in refrigerator.

Smoke for 1 hour at 225F using 2 ounces of hickory.

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