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Grilled Catfish

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
5 ounces (142 grams)

Recipe ID
C00221

Ingredients
US standard
Metric
Catfish fillets, bones removed, cut into 5-ounce (142-gram) portions
4 pounds
1.8 kilograms
Salad oil
6 ounces
177 milliliters
Cajun spices
To taste
To taste
Worcestershire sauce
As needed
As needed
Salt
To taste
To taste
White pepper, ground
To taste
To taste
Lemons, cut into wedges
3 each
3 each
Parsley, fresh, washed
10 sprigs
10 sprigs
Preparation
  1. Gather all the ingredients and equipment.
  2. Rub the catfish fillets with oil, and season with the Cajun spices, Worcestershire sauce, salt, and pepper.
  3. Grill the fillets until golden brown and firm to the touch. Hold at 135°F (57°C) or higher.
  4. Place the fish on warm plates, and serve with lemon wedges and parsley sprigs.