Catfish on the egg

usa doug

I saw the post below about catfish and it made me remember that I have some catfish fillets in the freezer. Does anyone have any more suggestions on how to egg them? [p]Sounds like a good way to spend Saturday or Sunday afternoon, NASCAR and catfish.[p]Thanks,
Doug

Unknown

usa doug,
I just love the "Spicy Grilled Catfish" at Cracker Barrel. I could never figure out what they used for spice until they brought me some extra on the side. It's just commercial Cajun seasoning. I use Tone's. [p]Try to get the smaller fillets of uniform thickness. The bigger ones can be a little tough.
Spray or brush both sides with olive oil and sprinkle on the seasoning to taste.
Grill at 450 for about 5 min a side. I use one of those Teflon fish grills but a clean, oiled main grill should work OK. Catfish stays together pretty well if it doesn't stick. Enjoy!
Cheers~
Ed

Cajun

usa doug,[p]I love catfish, tilapia (sp?) or salmon on the BGE. I use a basket with a removable handle for eggin' da fish.[p]Usually I will put lime juice on one side, lemon on the other then spice up with Tony Chacerie's spice, Slap yo Mama spice, or Prudhomme's salmon seasoning.[p]Some apple and/or hickory for smoking. Then around 225° for about 30 minutes per side.[p]My way, until I find another to experiment with.[p]Cajun

fishlessman

usa doug,
only done them once in the egg. they were marinated and rubbed with a cajun spice at the store. put some butter on the pizza stone and fried them in it, i think it was about 350 but its been some time ago. one side of my soapstone stone i use for greasey things the other for pizza and bread. they were good, not great. farm fish dont have the same flavor as fresh caught

thirdeye

usa doug,
I sometimes use this as a basting sauce for fish:[p]1/2 cup melted butter
1/4 cup lemon juice
Add 1/2 to 1 teaspoons of the following to suit your taste, or just some of you favorite rub:
white pepper
paprika
celery salt
onion powder
granulated garlic
sugar
cayenne [p]
~thirdeye~