Directions

For the Catfish:

1. Preheat fryer to 350 degrees. In a shallow pan combine flour, salt, pepper and garlic and mix well.
2. Dredge catfish in flour 2 at a time and fry for 3 minutes or until fish is golden brown and cooked through.
3. Set on rack to allow excess oil to drain.

For the Pineapple Relish:

4. Place thawed pineapple in a bowl and use portable smoker to smoke for 10 minutes with your favorite wood chips. Make sure to keep tightly covered for best results.
5. Remove cover and add remaining ingredients for relish.
6. Stir and cover for refrigeration or service.

For the Dill Tartar Sauce:

7. Place all ingredients into a small bowl and mix thoroughly.
8. Place in fridge until service.

To Assemble and Serve:

9. Steam buns in basket for 2-3 minutes or until fully steamed.
10. Place buns on a large platter and put 1 piece of fish in each one.
11. Top fish with pineapple relish and drizzle with tartar sauce.
12. Garnish with lemon wedges.