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[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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Mama wants more of your fried fish but without the batter. She is having a problem with wheat and gluten right now.
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looking good pat, thanks for the informative post.
Shawn M
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this is making me very hungry..........thanks
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I am going to have to try this. This looks amazing. Where did you get the basket? Any store with a grilling section?
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Those fillets look like they were cut by a butcher. If you have time could you show how you fillet catfish? And thanks for shareing how you cook with a fish basket.
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I hope this isn't stealing your thunder Pat, I just wanted to chime in on a few other suggestions.
1- In-direct grilling. This means, if you have the ability, to heat one side of your grill on high to Med. high. Cook each side of the kitties about 2 minutes per side then slide them to the other side of the grill where there is no burner/charcoal for another 5 minutes per side.
2- As you mentioned Pat, let the meat sit tented (Cover with tinfoil off the grill for about 10 minutes) the meat will continue to cook and absorb the flavors, and stay moist and flaky.
You can apply this to all grilling. Veggies, meats, fruits, etc..
Again, I hope I don't offend.
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[quote lvrider]I am going to have to try this. This looks amazing. Where did you get the basket? Any store with a grilling section?[/quote]
[cool][#0000ff]On sale at Cabelas right now for $10.39...usually about $12.95. [url "http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=MainCatcat602009-cat280027&id=0024879590540a&navCount=1&podId=0024879&parentId=cat280027&masterpathid=&navAction=push&catalogCode=9IS&rid=&parentType=index&indexId=cat601233&hasJS=true"]LINK[/url] But the same or similar baskets are available at Shopko and other stores with displays of barbecue accessories.[/#0000ff]
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[#0000ff]They also do a great job on small fillets...like perch. Try basting with a garlic butter mix...and add a shrimp flavored buillon cube to the mix. Then dip them in garlic butter after cooking. Great "Po man's shrimp".[/#0000ff]
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[quote Northman]Those fillets look like they were cut by a butcher. If you have time could you show how you fillet catfish? And thanks for shareing how you cook with a fish basket.[/quote]
[cool][#0000ff]I have been filleting fish for a whole lot of years...both as a sports tangler and as a commercial fisherman. I usually manage to do a pretty fair job. Glad you noticed.[/#0000ff]
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[#0000ff][url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=142538;#142538"]HERE IS A LINK[/url] to a post I put on the board back in 2004 about basic filleting.[/#0000ff]
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[#0000ff]I am also attaching a PDF file I put together a year or so ago which includes some suggestions for frying catfish..."Kitty Krispies".[/#0000ff]
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"I hope this isn't stealing your thunder Pat, I just wanted to chime in on a few other suggestions."
[cool][#0000ff]No problem. Good suggestions. There are many ways to customize the grilling job to turn out different results. Knowing the type of fish you are dealing with and the output of your grill are biggies. [/#0000ff]
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[#0000ff]As you can no doubt tell from the pics my grill flamed up when the butter dripped on the hot areas. Made it a little smoky but I like that. Also like some "carcinogens" (caramelizing) around the edges. Adds flavor and character.[/#0000ff]
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[#0000ff]It's all good.[/#0000ff]
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Great looking fish Pat. Oh by the way, what time is supper?
pa
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[quote pa]Great looking fish Pat. Oh by the way, what time is supper?
pa[/quote]
[cool][#0000ff]Yesterday. Same ol' same ol'. Shoulda been here yesterday.[/#0000ff]
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[#0000ff]We need to get you a couple to pull you around in your new tube.[/#0000ff]
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anywhere anytime
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Pat I noticed on your fillets that you leave the yellow colored meat along the back attached, I just assumed that this was probably not good to eat so I trim it off, maybe I have been throwing meat away I should have kept. looking forward to your reply, I have eaten your catfish before and they were great.
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[cool][#0000ff]No problem with the yellow colored flesh. That is just the Omega 3 fish oil. Keeps your heart healthy. I have never noticed any objectionable taste and under high heat grilling a lot of it drips off anyway...also reduced by deep frying in hot peanut oil.[/#0000ff]
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[#0000ff]The only thing I trim away is the red stuff along the lateral line. And until the cats get over about 20 inches that layer of dark tissue is usually not enough to adversely affect the flavor.[/#0000ff]
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[#0000ff]As with all fish and all cookery it is subject to the personal preferences of the chef. If you find anything objectionable or suspicious then trim it out or don't eat it. Simple. Doesn't make you a bad person. Other things might, but not trimming catfish.[/#0000ff]
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[#0000ff]Those cookie cutters from Willard do not need much special preparation. I just fillet and skin them and then slice out the rib cages. And I will put them up against any catfish served anywhere in the US for mild flavor and good firm texture.[/#0000ff]
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[#0000ff]Just cooked up the second half of the six pack I got on Thursday. Grilled them in the basket without basting with butter. Then dipped them in a mix of melted butter, garlic and shrimp bouillon. Cat-shrimp. Yummylicious. Ready to go get some more.[/#0000ff]
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Thanks for the info, I'll leave it on next time and give it a try.
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