This spicy grilled catfish recipe was shared by Faith who is a avid reader of our monthly magazine "Soul Food Digest". Faith graciously shares her family recipe for grilling catfish, which I think you will be interested in preparing. I was delighted to receive the recipe and after reading of the list of ingredients and the cooking instruction I could immediately tell this recipe was a keeper.
What I like most about the recipe is the variety of seasonings being used with fresh lemons and the applied to a whole gutted and skinned catfish. Faith then directs you to seal the fish in aluminum foil (this locks in the tasty juices) before placing on the grill. You will enjoy this grilled fish recipe.
Spicy Grilled Catfish Recipe
1 large whole gutted and skinned catfish
Molly Butter Seasoning
Mrs. Dash Seasoned Blend
Old Bay Seasoning
Tony Chachere's Creole Seasoning
Heavy duty aluminum foil
1 can of cooking spray
1 sliced lemon
1. To prep fish for grilling, rinse and pat dry the catfish with
paper towels. Sprinkle catfish with a generous amount of Molly butter
Lightly sprinkle the fish with the following ingredients: onion powder,
garlic powder, Mrs. Dash seasoned blend, old bay seasoning, black
and Tony Chachere's creole seasoning.
2. You'll need a large enough sheet of aluminum foil so as to cover
the whole fish. Lightly spray your foil with cooking spray, that way
won't stick to the foil. Place the catfish fish in the center of the
foil. Stuff the lemon slices in the cavity area of the fish. Time to
aluminum foil, to do so, fold the foil paper lengthwise over the fish,
then fold the ends to seal in the fish nicely for grilling.
3. Now here is the tricky part. Grill the fish 10 minutes per inch.
So I use the joints of my fingers as a ruler. Each joint of the finger
is about 1 inch. So depending on the size you may have to use both
pointer fingers to measure. Now if the thickest part of your fish
4 inches. Grilled your fish for 40 minutes. 20 minutes on each side.
Enjoy your spicy grilled catfish.
This spicy grilled fish recipe was submitted by Faith, a reader of Soul Food Digest Magazine.