Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, smoky cat fish. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Smoky cat fish is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Smoky cat fish is something that I have loved my whole life.
Smoked Catfish Recipe Place wet ingredients in a baking dish or bowl that is large enough for the catfish fillets, yet shallow enough to. Then, add one dry ingredient at a time, mixing the marinade thoroughly in between each additional dry ingredient. Then, cover the dish or bowl with cling wrap.
To get started with this particular recipe, we must prepare a few ingredients. You can cook smoky cat fish using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Smoky cat fish:
- Prepare Fresh fish (catfish)
- Take Pepper
- Make ready Tattase
- Take Albasa
- Get Ginger
- Get Garlic
- Take Soysauce
- Make ready Seasoning
This recipe calls for a brine to help the fish fillets absorb water and salt before smoking them. Take your catfish out of the refrigerator and out of the. Smoking catfish is an opportunity for you to try something new. If you have tried it before, then you know how delicious it can be, especially when mixed with special seasonings.
Instructions to make Smoky cat fish:
- Wash the fish, and the best way to wash it is by putting the fish in a hot water n let it settle for some mins zaku kaga yaukin na fita
- Get ur abun gashi (i used charcoal)
- Put the fish sai a gasa shi u can put spicy if u want
- Prepare ur kayan miya.. (blend)
- In kifin ya gasu sai ki sauke
- In a pan add little oil, add kayan miya seasoning ki soya ya soyu
- Lastly add ur soysauce n cover for 2mins
The flavour, the smoke, and tender meat make the whole thing a special treat. Again, there are two ways to go about it - hot smoking and cold smoking. Catfish is not as oily as salmon or trout but has more than tilapia, haddock or cod and can work great in the smoker. I made an herb marinade to flavour the catfish and help prevent it from drying out during the smoking process. The catfish came out awesome and had a wonderful smokey flavour enhanced by the herb marinade.
So that’s going to wrap this up for this special food smoky cat fish recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
