Smoked Catfish with Sweet Corn Relish & Pickled Onions
A Southern-inspired dish featuring locally caught catfish, house-smoked with hickory, served atop a vibrant corn relish and tangy pickled onions for a balanced, farm-to-table experience. This southern-inspired seafood ready in about 45 minutes pairs catfish fillets, hickory wood chips, Vidalia onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz catfish fillets
- 1/4 cup hickory wood chips
- 1/2 cup Vidalia onions
- 1 cup fresh corn kernels
- 1/4 cup red bell pepper
- 2 tbsp white vinegar
- 1 tbsp granulated sugar
- 2 tbsp fresh cilantro
- 1 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat smoker to 225°F (107°C) and soak hickory wood chips in water for 30 minutes. Place catfish fillets on a smoker rack, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and smoke for 25 minutes until opaque and flaky.
- Step 2: While smoking, combine Vidalia onions, corn kernels, and red bell pepper in a bowl. Whisk together white vinegar, 1 tbsp sugar, and 1 tbsp lemon juice, then pour over vegetables and refrigerate for 20 minutes to pickle.
- Step 3: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the corn relish with its juices and cook for 3 minutes until slightly caramelized, then stir in 2 tbsp chopped cilantro and 1 tbsp lemon juice until fragrant and vibrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Catfish with Sweet Corn Relish & Pickled Onions take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Catfish with Sweet Corn Relish & Pickled Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep catfish fillets from drying out.
Can I substitute ingredients in Smoked Catfish with Sweet Corn Relish & Pickled Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Catfish with Sweet Corn Relish & Pickled Onions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Catfish with Sweet Corn Relish & Pickled Onions?
Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
