Ingredients

• 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 cup mayonnaise
• 1/2 cup Dijon mustard
• 3 tablespoons parsley leaves, chopped
• 3 tablespoons green onion, chopped
• 3 tablespoons capers
• 3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
• 1 tablespoon gherkin juice
• 3 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper Salt

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Instructions

1. Preheat the grill.
2. Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.
3. Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.