Cajun Catfish

  • 2 catfish fillets

  • 2 tbs. italian salad dressing

  • 1 tbs. dijon mustard

  • 1 tbs. worcestershire sauce

  • Tony Chachere's Creole Seasoning

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.