Does catfish stand up well to grilling? I mean, can I place it right on the
grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
Thanks.

wrote:
> Does catfish stand up well to grilling? I mean, can I place it right on the
> grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
> Thanks.
>
Only if you leave the skin on it, otherwise it will start to fall apart
quickly. I use a wire basket made for grilling fish and other items that
might come apart during the grilling process.

If you're going to wrap them in foil you might as well do them in the oven.

I put a mix of dried herbs on my fish and then grill it. Occasionally,
for a whole fish with skin on, I will stuff the body cavity with onions
and tomatoes.

On Tue, 12 Aug 2008 01:18:27 -0400, wrote:

>Does catfish stand up well to grilling? I mean, can I place it right on the
>grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
>Thanks.


Unless you put it on foil it most likely will fall apart. I sure
wouldn't wrap it.

I was served blackened catfish po-boys recently that were to die for.
He made them in a cast iron skillet placed on a hot bed of coals in a
Weber kettle. I don't have his exact recipe but I'll try to wing it
for you. I need to type it up for myself anyway. I was served the
sandwich with giardiniera but I guess you could use cole slaw. But it
won't be as good IMO. Enjoy

Lou

Prepare a batch of Aioli. The man who served me added a teaspoon on
prepared horseradish to the end product. I highly recommend this.

aioli Gourmet | September 2002

Active time: 10 min Start to finish: 10 min

Makes about 1/2 cup.

chef Jody Adams
ingredients
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
preparation
Mince and mash garlic to a paste with a pinch of salt using a large
heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl.
Combine oils and add, a few drops at a time, to yolk mixture, whisking
constantly, until all oil is incorporated and mixture is emulsified.
(If mixture separates, stop adding oil and continue whisking until
mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aïoli is too
thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to
use.

Cooks' notes:
• The egg yolk in this recipe is not cooked, which may be of concern
if there is a problem with salmonella in your area.
• Aïoli can be chilled up to 2 days.



Catfish Po-boy's

From he

http://www.recipezaar.com/91450

35 min | 30 min prep

SERVES 4

* 1 lb catfish fillet
* 2 tablespoons olive oil
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1/2 teaspoon salt
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 2 teaspoons thyme
* 1 teaspoon paprika
* 1 teaspoon oregano

1. Place the fish fillets in a large bowl and drizzle olive oil over
them, let stand for 30 minutes.
2. Combine spices in a 9-inch pie plate.
3. Heat a cast iron skillet upside down over high heat for 5 to 10
minutes or until very hot.
4. Turn on vent fan during cooking to eliminate smoke.
5. Using a hot pad, turn pan right side up.
6. Remove fish fillets from oil and drain.
7. Dip each fillet into seasonings and coat each side evenly.
8. Put fillets in hot skillet and cook 2 to 3 minutes per side,
turning only once.

Cut french bread in portion sizes. Slice in half and hollow out a bit
if you prefer. Spread both halves with aioli. Top bottom with
catfish and top tat with Chicago style giardiniera to taste.

From Wiki:

Giardiniera is an Italian or Italian-American relish of pickled
vegetables in vinegar or oil.

Common vegetables in the Italian version, also called sotto aceti,
include onions, celery, zucchini, carrots and cauliflower, pickled
vegetables in red- or white-wine vinegar. It is typically eaten as an
antipasto, or with salads.

However, in Chicago, giardiniera is a condiment, typically used as a
topping on Italian beef sandwiches. It's commonly made with serrano
peppers (called "sport" peppers in Chicago), with other assorted
vegetables, such as bell peppers, olives, celery, pimentos, carrots
and cauliflower and sometimes crushed red pepper flakes, all marinated
in vegetable oil, olive oil, soybean oil or any combination of the
three oils.

On Tue, 12 Aug 2008 01:18:27 -0400, wrote:

>Does catfish stand up well to grilling? I mean, can I place it right on the
>grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
>Thanks.

Fish is not red meat. Maybe you should try cooking it in a skillet
before you try grilling it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Aug 12, 12:18*am, wrote:
> Does catfish stand up well to grilling? I mean, can I place it right on the
> grate or will it break apart. Foil wrapped maybe? *Also, any favorite recipes?
> Thanks.

Treat yourself to a fish-grilling-device - a flat sheet that has lots
of small holes, like a sturdy mesh, and keeps the fish from falling
apart on the grill. Some are made with two hinged layers, so you can
turn the fish over just by turning over the "pan" by its long handle.
I think Weber makes one, if I'm not mistaken.

N.

Orac wrote:

> schreef:
>> Does catfish stand up well to grilling? I mean, can I place it right on the
>> grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
>> Thanks.
>>
>
> Funny, in my country grilling cats would get you into trouble with the law!

Well, they're not good for much of anything else.

<ducks and runs!>

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

> wrote in message
...
> Does catfish stand up well to grilling? I mean, can I place it right on
> the
> grate or will it break apart. Foil wrapped maybe? Also, any favorite
> recipes?
> Thanks.
>

If you're grilling with the skin on they may be fine...myself, I prefer to
use a plank. You don't have to buy the special ones in the stores, just go
to a lumber yard and have them cut serveral for you, making sure to tell
them what you'll be doing with it, and that you'll need untreated wood. You
don't have to stick with cedar either, even though it's all the rage.
Hickory, mesquite, maple, and apple are all good choices. Soak the plank
before grilling, and if you want to get really fancy, throw some herbs on it
when you put it on the grill.

kimberly
--
http://eating-sandiego.blogspot.com/
http://www.revver.com/video/1100047/patriot-pilot/#

Nexis said...

>
> > wrote in message
> ...
>> Does catfish stand up well to grilling? I mean, can I place it right on
>> the
>> grate or will it break apart. Foil wrapped maybe? Also, any favorite
>> recipes?
>> Thanks.
>>
>
> If you're grilling with the skin on they may be fine...myself, I prefer
> to use a plank. You don't have to buy the special ones in the stores,
> just go to a lumber yard and have them cut serveral for you, making sure
> to tell them what you'll be doing with it, and that you'll need
> untreated wood. You don't have to stick with cedar either, even though
> it's all the rage. Hickory, mesquite, maple, and apple are all good
> choices. Soak the plank before grilling, and if you want to get really
> fancy, throw some herbs on it when you put it on the grill.
>
> kimberly
> --
> http://eating-sandiego.blogspot.com/
> http://www.revver.com/video/1100047/patriot-pilot/#


Take some cooking oil onto a wad of paper towels and wipe the grill rods
before cooking.

Shouldn't be a problem then on.

Andy

"Orac" > wrote in message
...
> schreef:
>> Does catfish stand up well to grilling? I mean, can I place it right on
>> the
>> grate or will it break apart. Foil wrapped maybe? Also, any favorite
>> recipes?
>> Thanks.
>>
>
> Funny, in my country grilling cats would get you into trouble with the
> law!

Just wondering when is your pass from the SBIB up?


Dimitri

On Tue, 12 Aug 2008 13:14:14 -0700, Blinky the Shark
> wrote:

>Orac wrote:
>
>> schreef:
>>> Does catfish stand up well to grilling? I mean, can I place it right on the
>>> grate or will it break apart. Foil wrapped maybe? Also, any favorite recipes?
>>> Thanks.
>>>
>>
>> Funny, in my country grilling cats would get you into trouble with the law!
>
>Well, they're not good for much of anything else.
>
><ducks and runs!>

You might not be in trouble with Orac, but I lead a posse of people
who are out to get you. So, BEWARE!




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West