I was perusing recipes on one of my favorite recipe websites and was intrigued by this recipe for pan-fried catfish on the grill. It was crispy on the outside and flaky on the inside!
Slightly adapted from Allrecipes.com
(click here to print)
1/4 cup flour
1/4 cup cornmeal
1 tsp. onion powder
1 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
4 (8 oz.) catfish fillets or 2 lbs. total
1/4 cup butter
1/4 cup vegetable oil
Preheat your gas grill to medium hot heat. Put 2 Tbsp. butter and 2 Tbsp. oil in EACH of two cast-iron skillets and heat over the flame for 5 to 10 minutes or until the oil is sizzling around the edges. If you don't have two skillets, you will have to cook the fish in batches.
In a ziptop bag, combine the flour and seasonings. Season the catfish lightly with Essence or salt and pepper first, then add catfish fillets one at a time to the bag.
Shake to coat each fillet with the seasoned flour and carefully lay the catfish fillets in the skillets.
Put the cover down on the grill and cook for 5-7 minutes per side. The rule of thumb I use to ensure moist, flaky fillets is 10 minutes total cooking time for each inch of thickness for fresh fish.
Drain the fish on paper towels and serve with a wedge of lemon and your favorite tartar sauce.
I served mine with grilled vegetable medley.
That's one cool way to make catfish!