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I've been smoking fish for a long time, and it seems that the very best of smoked fish can be made from most any white meated warm-water gamefish. This recipe is particularly great when using either crappie fillets or bass.

Ingredients:

5-6 lbs white fish fillets
2 cups maple syrup
2 tablespoons hot red pepper sauce
1/2 cup soy sauce
Seasoned Salt
Pepper

Mix all liquid ingredients, warming slightly in microwave to make mixing easier and more complete.

Make sure fillets are totally boneless, and ideally not over 1/2" thick. Layer fillets in shallow pan (Corning Ware with a lid is ideal), sprinkling liberally with Seasoned Salt and fresh coarse ground pepper (to taste), then adding another layer of fish atop the last, until all fish is layered into pan then pour liquid contents over fish, cover container and refridgerate for at least 24 hours.

Remove fish from liquid marinade, and place on smoker racks, then smoke for 4-6 hours with either apple or alder wood (depending upon smoker type and thickness of fillets), until the fish is somewhat dried-out, but not leathery either.

This fish stores well, but needs refridgeration for storage... not that it will last.... it seldom makes it past two days in our house with three teenage kids!

Think of all that fish in your freezer.... it's cracker and cheese time this fall with smoked fish for Monday night football!

Enjoy, and God Bless,

Marshall
 
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