Need a recipe for cooking catfish on the grill

Elizabeth

We have a catfish pond and were wondering if anyone has any great recipes for them on the Egg

Char-Woody

Elizabeth, hang with us on this one, your gonna get some good answers.. I don't have mine handy, but Mr.Toad sent me one some time ago via e.mail. I will try and find it and if I cannot, then give Rodney Deal (Mr.Toad) a e.mail request, and I am sure he will fill your request.
Other's also will give you great suggestions here. Welcome to the forum.
C~W[p]

sprinter

Elizabeth,[p]One of my favorite ways to do catfish on the egg is to blacken them. I use small fiddler type catfish, those up to about 8-10 inches would work fine for this.[p]Head, skin, and clean the fish, leaving the rest of the fish whole. Get the egg real hot and put a cast iron pan on the grill grate directly. This happens fast so work quickly at this point.[p]Sprinkle the fish with a good blackening seasoning, paul prudholm makes a good one. Then, put a good dollop of butter in the pan, it will smoke like mad. Then immediately throw on the catfish. Let it cook for about a minute or two and turn and cook another minute or two. Take the fish off the grill and continue cooking till all of them are done. I usually cook up about 20 or so of these to make a good meal for the family. Cook them 2-3 at a time.[p]Once they are cooked, take a spatula and, starting at the tail, run the blade of the spatula down the backbone of the fish and you get a perfect little fillet, pretty as a picture. The kids love this, so do the wife and I.[p]Hope this helps, something a little different than just plain old grilled fish.[p]Others will chime in here, you shouldnt have any trouble with getting a good recipe that you would like. Good luck and welcome.[p]Troy

Shelby

Elizabeth,
Welcome here from a relative newcomer myself.
I prefer working with catfish filets. You'll want to cook these indirect with a drip pan.
Wash, dry the filets. Season both sides. I use onion and garlic powder, Tony C's (cajun seasoning) and some black pepper. In a separate bowl, melt at least a stick of butter, maybe more depending on how many filets you have. Put the seasoned fish in a large pan, pour the melted butter over them, add liberal amount of lemon juice. Cover and return to refig for a couple hours so the butter can congeal.
As for cooking...probably 3-350. Start with the skin side to the grill; this will allow the butter to melt and cook into the fish.
How's it sound?

Unknown

sprinter,
I tried, but I may not have had my skillet hot enough. My catfish had good flavor but had the consistancy of being steamed, almost mushy. I am going to try it again soon, but could that have been my problem?

sprinter

Daddy,[p]Yeah, I think that may have been part of the problem. You want pretty small fish for this. But get the skillet hot hot hot, borderline glowing orange. I mean HOT. Then, make sure there is plenty of butter in the skillet and let 'er rip. That should take care of the mushy problem. Hope this helps, sorry for the late post, busy busy weekend.[p]Troy