Grilling Catfish Fillets
Choose fresh catfish fillets. Look for four to six-ounce fillets that are light in color and firm to the touch. Avoid fillets with dark spots or discolorations. Fresh fillets should not have an overly fishy smell. You can also buy a whole catfish, in which case you'll want to either ask the fishmonger to fillet it for you or fillet it yourself at home before grilling. If you want to grill frozen fillets, thaw them completely by storing them in the refrigerator overnight before the day you plan to cook them.
Brush the fillets with melted butter. Melt a tablespoon or so of butter and use a pastry brush to coat the fillets on all sides. The melted butter will help the seasonings stick to the fish while it cooks. If you'd prefer a lighter flavor, it's fine to use olive oil or another oil to coat the fish. Skipping this step is also fine if you prefer the taste of plain grilled fillets with no extra fat.
Season the fillets on both sides. At minimum, sprinkle the fillets with salt and pepper on all sides. For extra flavor, you may want to add additional spices like cayenne, paprika or garlic powder. Catfish fillets have a light flavor that pairs well with most seasonings, so feel free to get creative. Look for a seafood spice mix at your grocery store if you don't want to create your own mixture. Or check out the third method for ideas for seasoning mixes that pair perfectly with catfish.
Heat your grill or grill pan. Heat your outdoor grill to medium high (about 375°F to 425°F). Use a paper towel soaked in cooking oil to coat the metal grill rack with oil, so the delicate flesh of the fish won't stick. Let the grill heat completely before you start cooking the fish. If you don't have a grill or grill pan, you can easily grill fish in a skillet on your stove. Heat a cast iron skillet or a frying pan to medium high, and coat the bottom of the pan lightly with oil.
Place the fillets on the grill. Arrange the fillets in an even layer so that they don't overlap.
Cook the fillets for three to four minutes. Leave them undisturbed while they cook, but monitor the flesh to see how things are progressing. The fillets are ready to flip when the fish no longer looks translucent.
Flip the fillets and cook them for another three to four minutes. The fillets are ready when the flesh is white and flaky. Use a wide spatula to transfer the fish to a serving plate.
Grilling Whole Catfish
Choose fresh, whole catfish. Whether you caught them yourself or you're buying them from a fish market, make sure the fish you want to grill have clear eyes and undamaged skin. Grilled whole fish should be fresh, not frozen, for best results. If you're buying the catfish from a fish market, have the fishmonger clean and skin the fish for you. If you caught your own fish, you'll need to clean and skin it on your own.
Make a seasoning mixture. For whole grilled catfish, seasoning plays more than one role. Seasoning the inside and the outside of the catfish is meant to both flavor the meat and keep it moist while it grills. Mix up the following ingredients (double if you're grilling two catfish): 1 tablespoon melted butter 1 tablespoon lemon juice Salt and pepper
Season the inside and outside of the fish. Coat the inside cavity of the fish with the mixture, and rub it into the outside as well. Make sure every part of the fish is coated so it won't dry out as it cooks.
Heat your grill or grill pan. Heat your outdoor grill to medium high (about 375°F to 425°F). Use a paper towel soaked in cooking oil to coat the metal grill rack with oil, so the delicate flesh of the fish won't stick. Let the grill heat completely before you start cooking the fish. When you're cooking a whole fish, it's important to cook it low and slow. Otherwise, you'll end up with a fish that's burned on the outside and raw on the inside. Make sure the grill never gets too hot while you cook.
Lay the fish on the grill. Instead of placing it directly over the hottest coals, place it on a part of the grill that doesn't get direct heat. This will prevent the fish from burning.
Cook it for seven to ten minutes on the first side. The larger the fish, the longer it will need to cook. It's ready to flip when the underside of the flesh is firm with a set of dark grill marks.
Flip the fish and cook for another seven to ten minutes. The fish is ready to eat when the flesh easily flakes apart when poked with a fork. It should be completely opaque and hot through to the middle.
Trying Different Seasonings
Try a basic garlicky rub. This appeals to all palettes and is easy to whip up with spices you probably already have on hand. Remember to coat the fish with butter or oil to help the spices stick. Here's what you'll need: 1 teaspoon onion powder 1/2 teaspoon garlic salt 1/4 to 1/2 teaspoon cayenne pepper 1/4 to 1/2 teaspoon pepper
Make a blackening rub. Blackened catfish is a popular menu item that's not difficult to recreate at home. It's meant to be extremely spicy, and the thick coating of spices helps trap in moisture so the flesh comes out delicate and flaky. Mix up the following: 1 tablespoon dried mustard 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon dried thyme leaves 1/2 teaspoon freshly ground black pepper
Try Thai-style catfish. Asian spices like ginger and turmeric pair perfectly with the light flavor of catfish. Fresh garlic and scallion will help you take this dish up a notch. Mix up the following rub: 2 tablespoons chopped garlic 1 tablespoon chopped shallot or scallion 2 teaspoons ground turmeric 1 teaspoon sugar 1 teaspoon freshly ground black pepper 1/2 teaspoon salt
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