Grilled Catfish Fillets
 

Looking to try a new recipe for catfish instead of the typical frying. Was going to grill and see if it's any good.

I didn't have a good pair of pliers so I left the skin on one side. I guess I can grill skin side down and basting every few minutes shouldn't turn out too bad?

Any thoughts?

catfish fillets
 

use your flexible fillet knife and the skin will come off like any other fish.

Don't cook that catfish with the skin on. You will regret it

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once you learn . you can filet catfish w/ electric knife just like any other fish

Olive oil and some of Paul's Blackened Seasoning ... Don't go for the full pull blackened finish, just a good sauté .

Hard to beat :D

Why do you say that? Taste wise or just not easy to cook?

Well I gave it a shot. Used paprika, salt, pepper, cayenne pepper, sugar and butter to coat. Threw it on the grill for about 10 minutes total both sides (with skin on) and it cooked well. Began to fall apart at the end it was so flaky. The biggest issue I had was some bones I missed when filleting them. I know this may sound crazy but I've only filleted fish a few times so getting good at it may take a few more rounds. I'm going to get an electric knife and use that. Eman, I saw that on Youtube. Guy filleted a catfish with electric knife in under 30 seconds. I've got some great knives but I just had a tough time working around the ribs.

Here's hoping to catching some more this weekend!

Both taste and ease of cooking. Catfish have a thick skin and the meat doesn't separate from it like some fish.

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I'll try to skin them better next time. Have mercy on a newbie lol

It really wasn't too bad to be honest. Once cooked, the skin peeled right off from the meat.

The BEST part of the fish was the belly meat. WOW on the biggun' I caught, the fillet was about 3/4" thick and flaky and soaked up a lot of the seasoning. YUM!

If it falls apart you cooked it too long. When cooking fish only turn once. Start bone side down. Its just like a burger. If you turn it too soon it will stick. Then cook less on the skin side. The less you handle it the better. An old French chef once told me to treat fish like a woman when cooking. Be firm but gentle.

^I will never look at fish the same!! haha...come here baby, lemme cook you!


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Good tips. Thanks a bunch!

I prefer a manual fillet knife. For me the per fish meat yield is better. That being said, when you have a pile of fish an electric knife is the way to go.
Glad it came out good for you bro. Thats the most important part. Good luck and good eats bro :)

Thank you sir. Appreciate it.

We all had to start somewhere. As long as it works for you and makes you happy keep on trucking. Hell a lot of folks wouldn't touch a bull red with a 10' pole. I think they make some fine eating. Just a manner of individual taste.
There's some ole boys on here that are beasts in the kitchen so any advice given is more than likely worth trying. Either way, have fun with it bro. J