Step 1

Combine sugar and salt in a small bowl. Place cod fillets in a tray and generously coat each side of the fish with the brine mixture.

Step 2

Cover tray and place in the refrigerator for at least 60 minutes.

Step 3

Remove fillets from the tray and rinse thoroughly under cold water being sure to remove any of the brine mixture. Pat dry with a paper towel.

Step 4

Season the cod fillets with olive oil and black pepper. Then place them on the preheated smoker at 225°F.

Step 5

Smoke the cod for approximately 60 minutes or until the internal temperature reaches 145°F.

Step 6

Once the fish is done, serve immediately.