Catfish get their name because the barbels, or whiskers, resemble cat whiskers. In the U.S., we typically eat the channel or the blue species. Nutritionally, it is high in protein and low in unhealthy fats plus contains many vitamins and minerals. Grilling catfish can help retain its good qualities and taste. Although typically breaded with cornmeal and fried, catfish cooked on the grill makes a great, healthy meal.
Instructions
1. Use tin foil to on the grill. This foil will prevent it from sticking to the grates and keep the seasoning confined to intensify its flavor.
2. Cook on a medium hot grill for about 4 to 6 minutes per side. To see if it's done, make sure it flakes when pricked with a fork.
3. Make a marinade with oil so it won't stick to the grates. You can also simply rub the catfish with oil prior to seasoning. Also, baste it with the marinade you choose several times while it's cooking.
4. Consider using nonstick tools so it won't stick. Individual grill baskets hold an entire fish for easing flipping or porcelain baskets make cooking delicate foods easier.
5. Consider an indirect cooking method with charcoal. Place the same amount of charcoal on either side of the grill and cook the fish in the middle grate. This method allows the fish to cook the center without burning the sides.
6. Try the same method with a gas grill. After preheating, simply turn off the heat when you're ready to cook the fish.
Tags: cook fish, cooking method, cooking method with, indirect cooking, indirect cooking method