Grilled Catfish Recipe

Grilled Catfish with Lemon-Parsely Relish

Here's a grilled catfish recipe that turns ordinary catfish into extraordinary.

Some tastes were just made to go together, like catfish and lemon-parsley relish. (Relish is a good word for it.) This fish dish is equally good pan-fried or baked as it is hot off the barbecue grill. And if you think this sounds good, wait until you see the nutty gourmet options.

This is a good all-around grilled fish recipe, perfect for other types of white fish, too. But if you haven't tried catfish before, try it; you may be pleasantly surprised.

Grilled Catfish
with Lemon-Parsley Relish

3 lbs. catfish filets
Salt and pepper
1 cup flour
3 eggs, beaten
2 cups dry bread crumbs
1/2 cup butter

Lemon-Parsley Relish:
1 cup lemon juice
1 cup dried parsley flakes
1 cup minced onion

Prepare the relish first and set it aside while you prepare the fish. Combine all relish ingredients in a small bowl and stir occasionally.

Season the fish with salt and pepper. Then roll the fish in flour and dip into the egg. Press both sides of the fish pieces firmly into the bread crumbs to coat well.

Drizzle half the butter on one side and cook for 4-5 minutes, placing the fish on the grill about 4" above medium-hot coals.

Drizzle the remaining butter over the fish, turn, and cook for another 4-5 minutes or until the fish flakes easily with a fork.

Transfer to a serving platter and spoon the relish over the top of the catfish or serve it on the side. Makes 8 servings or more.

Baked Catfish Filets with a Nut Topping


Baked Catfish with a Nut Topping:
Add 1 cup chopped pecans or cashews to the bread crumbs and dredge as above. Place the filets on a buttered baking sheet or 2 and bake in a preheated 350° oven until the fish flakes easily with a fork, about 15 to 20 minutes. Note: If you just must grill with the nut breading, try using a grill basket. (The nuts tend to fall off.)

Fried Catfish:
Prepare the fish filets as you would for the grill or with the "nut" option as above and pan-fry in a little cooking oil or butter until flaky and lightly browned.

Mango Salsa:
Substitute mango salsa for the lemon-parsley relish for any version above.

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