Hickory-Smoked Catfish BLT

Hickory-Smoked Catfish BLT

From: Chef John Currence, City grocery, Oxford, MS.

Yield: 4 servings.

4 U.S. Farm-Raised Catfish fillets, about 6 oz. each
as needed, catfish brine (recipe follows)
8 slices wheat bread, toasted
as needed, tomato aioli (recipe follows)
8 slices thick-sliced bacon, cooked until crisp
8 thin slices ripe tomato

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TAGS: Food & Drink