HAIL CAESAR - Easy Grilled Catfish Recipe
This is my grilled catfish recipe, really quick and easy to prepare.
The name catfish covers over 3000 different species of freshwater fish so named because of the barbels around the mouth that resemble cats whiskers.
They are carnivorous bottom feeders and some will argue that catfish taste muddy and fishy. Most likely the case if your catfish was line caught.
If you buy your catfish down the supermarket then it'll more than likely taste fresh because it will been farmed.
That said I have two tips to make your catfish taste fresh every time.
- Skin the fillet and you'll notice a dark coloured flesh running down the centre. Take this piece of flesh out. For sure it cuts your fillet in two but it's worth it.
- Remove all the blood from the flesh of the fillets by marinading them overnight in water with a teaspoon of salt and the juice of a lemon.
4 Fillets serves 2 peoplePreparation Time:-
10 minutesMarinade / Brining Time:-
12 hoursCooking Time:-
7 minutesTotal Time:-
17 minutes (excluding the marinade time)
Ingredients:- Hail Caesar Rub
- 3 Tablespoons dried basil
- 3 Tablespoons dried oregano
- 3 Tablespoons garlic salt
- 3 Tablespoons lemon pepper
- 4 Tablespoons Parmesan cheese grated
- Olive oil
for basting the catfish
Prepare "Hail Caesar" rub by mixing spices and Parmesan Cheese in a glass jar with a tight fitting lid. Store the blend in a dark cupboard away from heat and it will keep 2-3 months
Preheat grill to high heat. Spray grill with cooking spray before starting fire.
Lightly coat fillets with olive oil, this will stop them sticking to the grates and also give the rub something to adhere to.
Sprinkle 1-2 tsp of rub on a lightly oiled fillet on one side
Grill or broil over high heat for 3½ - 4 minutes per side or until the fish begins to flake when tested with a fork in the thickest part.
At this point you should also notice that the flesh has turned from translucent to opaque white.
This is the absolute sign that the fish is cooked and anything more will render the catfish maybe a little overcooked and drier to the taste than you might want.
To avoid overcooking this grilled catfish recipe use an instant read thermometer
in the thickest part of the catfish fillet and look for 145°F or 60°C
If you have any concerns about the fish breaking up, you can rest easy by using a barbecue basket
See Also:-Barbecue Fish RecipesGrilled Seafood Recipes