Catfish is one of the most popular fish in the southern states of the USA. It tastes delicious when well seasoned and grilled. Whether you want to light a barbecue to prepare some fillets or you have decided to cook it in a pan, know that the white and crumbly meats of this fish are a guaranteed pleasure. Try different combinations of spices and flavors to find the ones that meet your taste.
Steps
Method 1 of 3: Grilling the Fillets
Step 1. Choose fresh fillets
Look for those weighing around 120-180g, with a white color and firm texture to the touch. Avoid those with dark spots and other blemishes. Fresh fillets don't smell like fish.
- You can also buy whole catfish, in which case you have to ask the fishmonger to fillet it or you will have to do it yourself before cooking it.
- If you've opted for frozen fish, thaw it in the refrigerator overnight before the day you cook it.
Step 2. Brush the fillets with melted butter
Melt about a tablespoon of butter and with a brush sprinkle the fish on all sides. The function of the butter is to allow the spices to adhere well to the meat during cooking.
- If you prefer a more delicate flavor, use olive oil.
- If you love the flavor of natural grilled fish, with no added fat, skip this step.
Step 3. Season both sides of the fillets
At the very least sprinkle them with salt and pepper. If you want a more intense flavor, add other spices such as cayenne pepper, paprika or garlic powder. Catfish has a mild flavor that goes well with almost any flavor, so be creative.
- You can also buy ready-made, fish-specific flavor mixes at the supermarket if you don't feel like making your own.
- Alternatively, read the third method for more ideas on how to season catfish.
Step 4. Heat the barbecue or grill pan
Bring the grill to a temperature of around 190 ° C-218 ° C by setting the burners on medium-high level. Grease the metal grill with oil-soaked kitchen paper so the delicate fish flesh won't stick. Wait until the grill is hot before you start cooking.
If you don't have a grill or grill pan, you can also cook the fillets in a pan. Heat a cast iron one (or a non-stick one) over medium heat and add a drizzle of oil to the bottom
Step 5. Arrange the fish on the grill
Make sure that the fillets do not overlap and that they are distributed in a single layer.
Step 6. Cook them for 3-4 minutes
Do not touch them while they cook, but check them to monitor the process. You can turn them when the meat is no longer transparent.
Step 7. Flip the fillets and cook for another 3-4 minutes
The catfish is ready when it is white and crumbly. Use a spatula to transfer it to a serving tray.
Method 2 of 3: Grilling a Whole Catfish
Step 1. Choose a whole, fresh fish
Whether you've fished it or bought it at the supermarket, make sure your eyes are clear and your skin intact. For best results, take fresh, non-thawed fish.
- If you are going to buy catfish at the market, ask the fishmonger to clean it and remove the skin.
- If you have caught your dinner then you will need to gut it and peel the skin off you.
Step 2. Prepare the toppings
When grilling whole fish, spices are key. You must sprinkle them inside and outside the animal to ensure their flavor and preserve their moisture during cooking. Mix these ingredients together:
- 2 tablespoons of melted butter.
- 2 tablespoons of lemon juice.
- Salt and pepper.
Step 3. Season both the outside and the abdominal cavity of the fish
Cover the inside with the mixture and then rub it on the outside as well. Make sure every inch is well greased so the fish won't dry out on the grill.
Step 4. Heat the barbecue or pot
Bring the barbecue grill to 190 ° C-218 ° C by setting the burners on a medium-high setting. Grease the grill with oil-soaked kitchen paper so the delicate catfish meat won't stick. Wait until the grill is hot before cooking.
When cooking whole catfish, it is important to do it slowly, otherwise you risk burning it on the outside while it will still be raw inside. Make sure the barbecue doesn't get too hot during the process
Step 5. Place the fish on the grill
Instead of placing it in the area with the highest temperature, place the fish on the cooler side of the barbecue so that it cooks over indirect heat without burning.
Step 6. Cook the first side for 7-10 minutes
The larger the animal, the more cooking times are extended. Flip the fish when the meat is firm and you notice noticeable grill streaks on it.
Step 7. Once turned, cook for another 7-10 minutes
The catfish is ready when its meats open easily with a single fork and are opaque and hot even in the center.
Method 3 of 3: Try Different Flavors
Step 1. Try a garlic dressing
This is appreciated by everyone and is easy to prepare, as the ingredients are present in all kitchens. Remember to grease the fish with butter or oil so that the spices stick well. Here's what you'll need:
- 1 teaspoon of onion powder.
- 1/2 teaspoon of garlic salt.
- 1/4 - 1/2 teaspoon of cayenne pepper.
- 1/4 - 1/2 teaspoon of pepper.
Step 2. Make a black spice mix
Blackened catfish is a very popular recipe that is easy to make at home too. It is a very spicy dish and the thick layer of seasoning allows the natural moisture of the fish to remain trapped in the meat, so that they remain delicate and crumbly. Mix these ingredients together:
- 1 teaspoon of mustard powder.
- 2 teaspoons of paprika.
- 1 teaspoon of cayenne pepper.
- 1 teaspoon of whole salt.
- 1 teaspoon of dried thyme leaves.
- 1/2 teaspoon of freshly ground black pepper.
Step 3. Try Thai style catfish
Spices of oriental origin such as ginger and turmeric go perfectly with the light flavor of catfish. Fresh garlic and shallots enrich the complexity of the aromas. Prepare the condiments by mixing together:
- 2 tablespoons of minced garlic.
- 1 tablespoon of chopped shallots.
- 2 teaspoons of turmeric powder.
- 1 teaspoon of sugar.
- 1 teaspoon of freshly ground black pepper.
- 1/2 teaspoon of salt.
