Spicy Grilled Catfish

We don’t need a holiday to celebrate catfish; nevertheless, we gave a nod to National Catfish Day yesterday anyway, with Bill grilling the mild, sweet fish for dinner!  

President Ronald Regan declared June 25th National Catfish Day in 1987, to recognize and bring awareness to the catfish farming industry.  Some may turn their nose up at catfish, we disagree ~ it’s close to the top of our favorites list. 

Catfish is a versatile fish that holds up well, regardless of the cooking method.  I buy farm-raised catfish at the market, but a wild catfish would be even more flavorful; however, there’s no noodling here by us.

There are arguments over whether to dredge catfish in flour or cornmeal, or not at all, that’s a non-issue here.  It’s usually cornmeal all the way to provide that gritty crunch ~ almost like it’s fried!

Next, there’s the seasoning ~ plenty of spices, whether hot or not.

Then, my favorite way to cook catfish: over a hot grill.  That means a delicious grilled flavorful catfish, that’s healthy too, with no extra fat.

It’s a scrumptious fish, and I hope you grill it!

Spicy Grilled Catfish

Ingredients:

1 cup cornmeal

1 teaspoons salt

1 teaspoon seasoned pepper

1 teaspoon celery seed

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Dash cayenne pepper

1 tablespoon parsley flakes

4 catfish fillets

Method:

Combine all ingredients, except catfish on a plate.

One at a time, dredge catfish is cornmeal mixture.

Preheat grill to medium and cook for 5 minutes per side, depending upon thickness.

ENJOY!