INGREDIENTS
-
2 catfish fillets
-
2 tbs. italian salad dressing
-
1 tbs. dijon mustard
-
1 tbs. worcestershire sauce
-
Tony Chachere's Creole Seasoning
DIRECTIONS
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 225°F using 2 ounces of hickory.
