Catfish?

[VictoriaL]

I love it, but the only way I have ever prepared it is rubbed with a mix of spices and cornmeal, then sauteed in my black iron skillet.

I found a recipe for grilled Cajun catfish

http://www.food.com/recipe/cajun-sty...-catfish-81015

and DH wants me to make it for friends who are coming to dinner this weekend. I have always thought that catfish was too moist and fragile to grill (I don't have one of those grill baskets for fish).

Should I give it a try, or stick with the pan-fried version? Has anyone ever grilled catfish?

Thanks!

[wallycat]

The only way I grill fish (on the grill) is on foil.
I get the heavy duty (sometimes I double it) and put my fish on it and put the foil directly on the grill. The skin (for those with skin) gets crisp and nice and the removal is easy and nicely presentable.
Since the top is open, the grill-y flavor is evident; not greatly so but there.

[VictoriaL]

Hmmm, yet another slap-myself-on-the-side-of-my-head moment!

Using foil on the grill makes perfect sense, and I wouldn't have to heat up the kitchen by pan-frying. Thanks for the suggestion, Wallycat!

[SusanL]

Hi Vicci! I agree with Ana that it is too delicate, I use foil or a designated cast iron grill pan for outdoors. I would most likely do it in a cast iron pan, as recommended by the second reviewer or try it in foil.

I am copying the recipe to put in my to try list, thanks!

[margeslp]

I use my hamburger basket to grill fish. There are fish shaped baskets but don't see the need to buy two. I also love to grill fillets on cedar planks; no need to turn them over and can be removed with a spatula pretty easily.

We love the flavor of charcoal grilled fish.

[Anne]

I also use a 'hamburger basket' for grilling delicate fish. I have a grill skillet that has about as much hole space as metal in the bottom that works well too. Its the only non-cast iron skillet I own. The basket works better for me for really delicate fish since you don't have to directly handle the fish during cooking.

[RiverFarm]

Interesting topic since DH told me last night that there's a big catfish in our crab trap, and he asked me if I wanted to have it for lunch today...

I would just pan-fry it with potatoes, though.

[VictoriaL]

I only have a small veggie basket for the grill, and I will be cooking at least 8 fillets this weekend.

For dinner tonight I used the heavy-duty foil to grill tilapia and it worked very well. However, DH mentioned that he would like for the cajun catfish to have a crispier crust, so I think that I will fry 2-3 fillets at a time in my cast iron skillet, using the burner attached to the grill, then keep them hot on the foil on the grill surface.

And, while I'm asking, here's another question. I'll be preparing sweet potatoes (roughly mashed with rum, brown sugar, and lime juice). Since the grill is at our patio which is down a flight of steps (beside the lake), I was wondering if I could make these ahead and reheat them on the grill. We are eating on the patio and I'd like to do as much cooking as I can there to avoid a lot of trips up and down. Would I reheat them in a pot (I have an old iron one) or is there some other way?

[TitlePending]

Here are two catfish recipes from a fish cooking class series I took and both are well worth making IMHO ~ These are copy and paste so I'm sorry if there are format problems.

FIERY TERIYAKI CATFISH

Catfish: 2-1/2#

Marinade:
2T Sweet Cooking Rice Wine (Mirin)
1T Lemon Juice
1T Ginger Juice (grate fresh and squeeze for juice)

Fiery Teriyaki Sauce:
1/4C Soy Sauce 1-1/2t Garlic, minced
2T Rice Vinegar 1 Green Onion Stalk, chopped
2T Honey 1/4 to 1/2t Red Pepper Flakes
1T Miso

Garnish: Lemon and Lime wedges, 1 each per serving

Marinating the Catfish Fillets:
1. Combine marinade ingredients in bowl
2. Marinate catfish for 1 hour
3. Meanwhile, prepare the teriyaki sauce

Preparing the Fiery Teriyaki Sauce:
1. Combine teriyaki sauce ingredients in a small bowl
2. Note: If you have the time, prepare it the night ahead and let is steep overnight

Grilling the catfish:
1. Place on barbecue grill or on broiler rack
2. Cook until done (about 3 minutes per side)

To Serve:
1. Place teriyaki catfish on individual plates
2. Drizzle fiery teriyaki sauce on catfish
3. Garnish with lemon and lime wedges


NOTE: Sauce good on chicken too.

CAJUN CATFISH AND RICE
4 - 6 Servings

3T Canola oil 1C Onion, chopped
1 Red Bell Pepper, chopped 1 Green Bell Pepper, chopped
3 Stalks Celery, sliced 3 Cloves Garlic, minced
1C Long-grain White Rice uncooked 2C Chicken Broth or water
1T Worcestershire Sauce 1t Tabasco, or to taste
1# Catfish Fillet

In a large skillet, preferably cast iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes. Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes. Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1" strips. Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

[Anne]

I only have a small veggie basket for the grill, and I will be cooking at least 8 fillets this weekend.

And, while I'm asking, here's another question. I'll be preparing sweet potatoes (roughly mashed with rum, brown sugar, and lime juice). Since the grill is at our patio which is down a flight of steps (beside the lake), I was wondering if I could make these ahead and reheat them on the grill. We are eating on the patio and I'd like to do as much cooking as I can there to avoid a lot of trips up and down. Would I reheat them in a pot (I have an old iron one) or is there some other way?

Do you have a crockpot and an outdoor plug in? If not, I think it would work to cook them ahead of time and reheat on the grill but you would really have to watch out for hot-spots. Could you reheat them in your oven and designate someone else to fetch them out at the right time?

[VictoriaL]

TitleP, thanks for the recipes-- the catfish & rice sounds especially interesting.

Anne, I never thought of the crockpot... but then we'd have to try to get the electrician back here to fix the outlet down at the patio, and we've been trying to schedule him to fix a light in the bathroom for 2 years. I like the oven idea. And I know just which friend can handle the responsibility!

[RiverFarm]

perfect for keeping moisture in you can find in markets, Amazon or CedarPaper.com

Reported.