Wok-smoked catfish w/okra and grilled potatoes

I hadn’t played around with the wok smoker for a while and wanted to try catfish filets. They are inexpensive and both Peter and I really like them. This is so easy to do. There are a variety of wood chips out there, but when I went to Target to get some, all that was available was mesquite. They need to be soaked for 30 minutes before heating them up.

Accompaniments: Jenn-inspired grilled potatoes (par-boiled 5 minutes, brushed with oil, sprinkled with pepper and grill seasoning); okra (microwaved in two 3-minute segments with salt and pepper and garlic powder).

Now there are those of you out there who wouldn’t touch okra. We’re not among them. As a matter of fact we love it. So there.

Smoked catfish (2 servings)
2 catfish filets, c. 8 oz. each
salt and pepper to taste
cayenne pepper to taste

Line your wok with 2 sheets of aluminum foil. Soak a large handful of wood chips (any type) in water for 30 minutes. Place the chips in the base of the wok. Turn the heat to medium high (6 on my 1-10 dial) and put the wok cover on it.

Rinse and dry the catfish. Season to taste with salt, pepper and cayenne. Place the filets in a bamboo steamer basket that you’ve sprayed with a bit of Pam, and with the lid on.

When the wood chips begin to smoke, place the basket over them and replace the wok lid. Smoke 20-25 minutes until the fish is cooked through and is firm to the touch.