Best 4 Grilled Whole Catfish Recipes
**Grilled Whole Catfish: A Southern Delicacy**
In the realm of Southern cuisine, grilled whole catfish reigns supreme. This classic dish captures the essence of Southern hospitality, offering a tender, flavorful fish enveloped in a crisp, smoky crust. The preparation is relatively simple, requiring a few key ingredients and techniques. Yet, the result is a culinary masterpiece that will tantalize your taste buds and leave you craving more. This article presents a collection of grilled whole catfish recipes, each offering a unique twist on this Southern staple. From traditional preparations to contemporary takes, these recipes cater to a range of preferences and skill levels. Whether you're a seasoned grill master or a home cook looking to explore new culinary horizons, you'll find the perfect recipe to create a grilled whole catfish that will impress your family and friends.
GRILLED WHOLE FISH RECIPE
Smoky, tender and flavorful crispy bbq fish is easier than ever and even customizable. This recipe will teach you how to grill or bbq a whole fish at home.
Provided by Huy Vu
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- As you choose your fish, pick fresh fish on ice at your grocery store. Choose fish with clear eyes (fish that have cloudy eyes are less fresh). If you can smell the fish, it should smell like the sea and not fishy. Have the fishmonger clean the fish, also removing the gills and tail.
- Dry your fish with paper towels and use a knife to cut 3 slits on each side of the fish. Each slit is about 1 inch deep.
- Add salt and pepper all over the fish (on the skin, slits, and inside of the cavity).
- Add minced garlic in the cavity and the slits.
- Add the lemon wedges and green onions in each of the slits and the cavity.
- Finish stuffing the fish with leeks, scallions, shallots, rosemary, and parsley.
- Use the soaked toothpicks to keep the stuffing inside the cavity.
- Add a generous amount of vegetable oil all around the fish.
- Heat your charcoal. I like to use natural chunk charcoal and fill about 50-60% of my chimney starter. This fills about 40-50% of my small charcoal grill with about 2-3 inches distance from coals to the fish.
- Once your coals have a nice white coat from heating up, they're ready to pour onto the grill. If the coals aren't covered in white yet, they may not get hot enough on the grill and if you heat them for too long before pouring out, their life is shortened. Cover the grill for a few minutes so it warms up.
- Scrub the grill grates on the top and bottom with a metal grill cleaner.
- Whole fish directly on the grill: Place the fish directly onto the grill and sit tight (don't try to move the fish around before it crisps and cooks or you'll end up breaking the skin). Each side takes about 6-8 minutes with the lid covering the bbq. Once the first side crisps and is easier to lift, you can carefully turn it over. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished. Whole fish in foil: Wrap the fish with foil and place it onto the grill. Each side takes about 6-8 minutes with the lid covering the bbq. After about 7 minutes, carefully turn it over. Slightly open the packet and use a thermometer to check the fish. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished.
- Serve the fish fresh off the grill with some rice and garlic noodles.
Nutrition Facts : Calories 200.7 kcal, Carbohydrate 5.23 g, Protein 31.65 g, Fat 5.37 g, SaturatedFat 1.12 g, Cholesterol 89.21 mg, Sodium 342.41 mg, Fiber 1.07 g, Sugar 1.42 g, ServingSize 1 serving
SIMPLE GRILLED CATFISH
Steps:
- Gather the ingredients. Preheat the grill to medium heat. Brush and oil the grates so that you have a clean grilling surface for the fish.
- Brush the catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper.
- Place the fish on the preheated grill. If using a charcoal grill, place the fillets about 4 to 6 inches from the heat. Grill for 4 to 5 minutes.
- Brush again and turn. Grill about 5 minutes longer, or until the fish flakes easily with a fork. Sprinkle with salt, if desired.
Nutrition Facts : Calories 222 kcal, Carbohydrate 1 g, Cholesterol 100 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, Sodium 217 mg, Sugar 0 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
GRILLED WHOLE CATFISH RECIPE - (4.5/5)
Provided by á-170456
Number Of Ingredients 10
Steps:
- Whisk together basting sauce ingredients. Place catfish on well-oiled grill or grilling basket over medium coals. Grill, basting frequently for about 20 minutes; turn and continue grilling for about 15 minutes or until fish flakes easily with a fork. This recipe yields 6 servings.
Tips:
- Choose the right catfish: Look for a catfish that is fresh and has a firm texture. Avoid fish that is slimy or has an off odor.
- Clean the catfish properly: Rinse the catfish thoroughly under cold water and remove any scales. Use a sharp knife to make a shallow incision along the belly of the fish and remove the entrails. Rinse the fish again and pat it dry with paper towels.
- Marinate the catfish: Marinating the catfish helps to add flavor and moisture. You can use a variety of marinades, but a simple marinade made with olive oil, lemon juice, garlic, and herbs is a good option.
- Season the catfish: Before grilling, season the catfish with salt and pepper. You can also add other spices, such as paprika, cumin, or chili powder.
- Grill the catfish over medium heat: Grill the catfish over medium heat for about 10 minutes per side, or until the fish is cooked through. The fish is cooked when it flakes easily with a fork.
- Serve the catfish with your favorite sides: Grilled catfish can be served with a variety of sides, such as rice, potatoes, or vegetables. You can also serve the fish with a dipping sauce, such as tartar sauce or remoulade.
Conclusion:
Grilled catfish is a delicious and healthy meal that is easy to prepare. By following these tips, you can grill a perfect catfish every time. Grilled catfish is a versatile dish that can be served with a variety of sides and sauces. It is a great option for a summer cookout or a weeknight meal.
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