Barbecued Catfish

Preheat the grill.

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.

Tartar Sauce:

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)

tablespoon gherkin juice 3 tablespoons lemon juice 1/8 teaspoon cayenne pepper Salt Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.