Content

• Steps
• Method 1 of 3: Grilling Catfish Fillets
• Method 2 of 3: Grilling Whole Catfish
• Method 3 of 3: Various Spices

Catfish is especially popular in the south and is extremely tasty when grilled with spices. Whether you want to fire up the grill or just pan-fry the fish, the catfish will not disappoint you. Try different combinations of spices to find out what you really like.

Steps

Method 1 of 3: Grilling Catfish Fillets

1. 1 Choose fresh catfish fillets. The pieces should be 120-180 g, light in color and firm to the touch. Do not use fillets with dark or discolored spots. Fresh fish shouldn't smell too much.
   • You can also buy a whole catfish, but ask the vendor to cut the fillets, otherwise you will have to do it yourself at home.
   • If you want to grill frozen fillets, defrost them completely by refrigerating them overnight the day before cooking.
2. 2 Brush the fillets with melted butter. Melt a tablespoon of butter and brush on all sides of the fillets with a cooking brush. The melted butter will keep the spices on the fish as it cooks.
   • If you prefer a lighter flavor, use olive oil or another oil to coat the fish.
   • Skip this step if you prefer a simpler fishy flavor without the added fat.
3. 3 Season the fillets on both sides. Season with salt and pepper at a minimum.For added flavor, add additional spices such as cayenne pepper or garlic powder. Catfish fillets have a light aroma that pairs well with most spices, so feel free to get creative.
   • Look for seafood spices if you don't want to create a mixture yourself.
   • Or read the third section of the article, which describes seasoning mixes that go well with catfish.
4. 4 Heat up your grill or grill pan. Turn on medium-high temperature (190-220 degrees). Lubricate the grill rack with oil using a paper towel to prevent the fish from sticking to it. Allow the grill to fully heat up before adding the fish.
   • If you do not have a grill or grill pan, fry the fish in a skillet on the stove top. Heat a cast iron or plain skillet over medium-high heat and then coat the bottom with a thin layer of oil.
5. 5 Place the fillets on the grill. Arrange the fillets in an even layer so that they do not overlap.
6. 6 Cook the fillets for 3-4 minutes. Do not touch them while cooking, but watch out for searing. Fillets can be turned over when the meat is no longer transparent.
7. 7 Flip the fillets and cook for another 3-4 minutes. The fillets are done when the flesh turns white and flakes easily. Transfer the fish to a plate with a wide spatula.

Method 2 of 3: Grilling Whole Catfish

1. 1 Choose fresh, whole catfish. Whether you've caught it yourself or bought it from the fish market, make sure it has clear eyes and intact skin. For best results, fry fish fresh, not frozen.
   • If you buy catfish from the fish market, ask the seller to clean it.
   • If you caught the fish yourself, you will have to clean it yourself.
2. 2 Make a seasoning mixture. For whole fish, seasonings are important for several reasons. The spices on the outside and inside of the catfish will not only give the meat a special flavor, but will also preserve its juiciness during grilling. Mix the following ingredients (multiply by two if grilling two catfish):
   • 1 tablespoon butter, melted
   • 1 tablespoon lemon juice
   • Salt and pepper
3. 3 Season the fish inside and out. Cover the cavity of the fish with the seasoning mixture and rub on the outside. Make sure the fish is covered completely so that it doesn't dry out while cooking.
4. 4 Heat up your grill or grill pan. Turn on medium-high temperature (190-220 degrees). Lubricate the grill rack with oil using a paper towel to prevent the fish from sticking to it. Allow the grill to fully heat up before adding the fish.
   • When you cook fish whole, it is important to do it over low and low heat. Otherwise, your fish will burn on the outside but remain soggy on the inside. Make sure the grill is not overheating.
5. 5 Place the fish on the grill. Place it on the part that is not directly over the burning coals. This will prevent the fish from burning.
6. 6 Cook on the first side for 7-10 minutes. The larger the fish, the longer it takes to cook. It can be turned over if a grating pattern is printed on the bottom.
7. 7 Turn the fish over and cook for another 7-10 minutes. The fish is cooked if its flesh is easily parted with a fork. It should be completely opaque and hot.

Method 3 of 3: Various Spices

1. 1 Try a simple garlic mixture. The mixture is simple, and you probably already have the ingredients. Remember to coat the fish with oil to keep the spices in. Here's what you need:
   • 1 teaspoon onion powder
   • 1/2 teaspoon garlic salt
   • 1/4 to 1/2 teaspoon cayenne pepper
   • 1/4 to 1/2 teaspoon pepper
2. 2 Make a dark mixture. This is a popular concoction that is easy to make at home. It is very sharp, and its thick layer retains all the moisture inside, so the fish is especially tender. Mix the following:
   • 1 tablespoon dry mustard
   • 2 teaspoons paprika
   • 1 teaspoon cayenne pepper
   • 1 teaspoon salt
   • 1 teaspoon dried thyme leaves
   • 1/2 teaspoon freshly ground black pepper
3. 3 Try Thai-style catfish. Asian spices like ginger and turmeric go well with catfish flavor. Fresh garlic and shallots will help you take this dish to the next level. Mix the following:
   • 2 tablespoons garlic, chopped
   • 1 tablespoon shallots, chopped
   • 2 teaspoons ground turmeric
   • 1 teaspoon sugar
   • 1 teaspoon freshly ground black pepper
   • 1/2 teaspoon salt