04-10-2010, 12:34 AM
[cool][#0000ff]Most fellow anglers who know me know that I am always working on new fish recipes...as well as new ways to catch the fixin's. I have been asked to post my recipe for grilled catfish...as an alternate to the old standard fried catfish. [/#0000ff]
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[#0000ff]Since I usually grill only the smaller fillets from "cookie cutter" sized kitties that is the reason for the title. I managed to get enough for a couple of batches on my trip to Willard Thursday so I took a few pictures of the tools and the process.[/#0000ff]
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[#0000ff]Unless you have a flat grill it is difficult to grill fish. Almost impossible to do it on a standard backyard barbecue grill. As the fish cooks it falls apart and you can't turn it without destroying it.[/#0000ff]
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[#0000ff]I have long used a two part fish grilling basket such as you see in the attached pics. Easy to put the fish in, fasten them securely inside and then to be able to turn them a couple of times over the heat without them self-destructing. Spraying the basket before adding the fish increases the easiness of removing the cooked fish.[/#0000ff]
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[#0000ff]I do not season the fish at all before cooking. But, I do baste them with a butter/olive oil/garlic mixture a couple of times on each side while cooking. After they are done (and finished dripping) you can season them with your choice of salts, peppers, spices, etc. I like to sprinkle on a few toasted sesame seeds too.[/#0000ff]
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[#0000ff]Cooking time will vary by the type of grill you have and how much heat it puts out. Catfish usually take a bit more cooking than many other species so plan to cook them a bit longer than any other fish you have done before. But, the rule of thumb is the same. Once the fish pulls apart easily it is ready to serve. And, like other meats, it benefits by being allowed to sit a few minutes before removing from the basket and serving.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Since I usually grill only the smaller fillets from "cookie cutter" sized kitties that is the reason for the title. I managed to get enough for a couple of batches on my trip to Willard Thursday so I took a few pictures of the tools and the process.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Unless you have a flat grill it is difficult to grill fish. Almost impossible to do it on a standard backyard barbecue grill. As the fish cooks it falls apart and you can't turn it without destroying it.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I have long used a two part fish grilling basket such as you see in the attached pics. Easy to put the fish in, fasten them securely inside and then to be able to turn them a couple of times over the heat without them self-destructing. Spraying the basket before adding the fish increases the easiness of removing the cooked fish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I do not season the fish at all before cooking. But, I do baste them with a butter/olive oil/garlic mixture a couple of times on each side while cooking. After they are done (and finished dripping) you can season them with your choice of salts, peppers, spices, etc. I like to sprinkle on a few toasted sesame seeds too.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Cooking time will vary by the type of grill you have and how much heat it puts out. Catfish usually take a bit more cooking than many other species so plan to cook them a bit longer than any other fish you have done before. But, the rule of thumb is the same. Once the fish pulls apart easily it is ready to serve. And, like other meats, it benefits by being allowed to sit a few minutes before removing from the basket and serving.[/#0000ff]
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