Slow Cooker Southern-Style Pulled Catfish with Barbecue Sauce
Tender catfish fillets slow-cooked with classic Southern barbecue flavors, perfect for an easy, flavorful dinner. This dish features a rich homemade barbecue sauce and traditional seasonings, resulting in a moist, pull-apart texture ideal for serving with coleslaw or cornbread.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Sauce
- Vegetables
- Seasonings
- Sauce
- Seasonings
- Preparation
Let’s make it
Preparation
Heat olive oil in a skillet over medium heat. Add sliced onions and minced garlic; sauté until softened and fragrant, about 5 minutes.
Sauce
In a bowl, combine barbecue sauce, smoked paprika, cayenne pepper, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well to blend all ingredients.
Assembly
Place catfish fillets in the slow cooker. Pour the sautéed onions and garlic evenly over the fish. Then pour the prepared barbecue sauce mixture on top, ensuring fish is well coated.
Cooking
Cover and cook on low for 3 to 4 hours or until the catfish is tender and flakes easily with a fork.
Serving
Using two forks, gently shred the catfish in the slow cooker, mixing it with the sauce. Serve warm with your choice of classic Southern sides such as coleslaw or cornbread.
Tips & notes
For best flavor, use fresh catfish fillets and smoky barbecue sauce. Adjust cayenne pepper to your heat preference. Serve with classic Southern sides like coleslaw or buttery cornbread for a complete meal.
Saving it for later
Store leftovers in an airtight container in the refrigerator within two hours of cooking. Use within 3-4 days for best quality.
Reheating
Reheat gently in a covered skillet over low heat or microwave until warmed through, stirring occasionally to maintain moisture. Avoid overcooking to keep catfish tender.
