Lemon Grilled Catfish Recipe - Out Grilling (2024)

FAQs

How many minutes does it take to cook a catfish? ›

Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat. Step 2Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

Place the catfish fillets in a wide bowl and cover with the buttermilk or milk. Let it soak for about an hour (although even 30 minutes will improve the flavor). Remove the fillets from the milk and dredge them in the cornmeal. Pat them on both sides to make sure the cornmeal coating adheres well.

Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. But its always a good idea to check the instructions on your recipe.

All catfish should reach a safe minimum internal temperature of 145 °F as measured with a food thermometer before removing the meat from the heat source.

Do You Need To Soak Catfish Before Frying? Soaking fish in milk or buttermilk will help remove an overly fish smell and flavor from a filet of catfish, salmon, or other fish. While you can incorporate this extra step into your preparation, it's certainly not necessary when you're making Crispy Pan-Fried Catfish.

It is usually done in a skillet (cast iron works well!) with about a half-inch or so of oil in it. To get the perfect balance of cooking your fish through without burning the crust (or—almost worse—letting it get oil-logged), run the oil's heat at 350°F (177°C).

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Soaking fish in anything acidic like lemon, lime or vinegar will already “cook” it. If you soak fish in lemon it won't be raw when you will want to cook it… but you'll have ceviche.

It's bone dry on the outside, raw in the center.

Whether it's fish or meat, let it stand at room temperature for up to half an hour before cooking to equalize the temperature between inside and out.

It's easy: Have no fear of your prized perch sticking to hot grill grates. Take the gamble out of grilling fish by making a foil basket instead. It's quick: The foil conducts heat and helps to steam fish in just minutes. It holds up: Delicate, flaky fillets can't stand up against many forms of cooking.

How do you grill catfish on a gas grill without foil? ›

Preheat the grill to medium heat. Brush and oil the grates so that you have a clean grilling surface for the fish. Brush the catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper. Place the fish on the preheated grill.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Overcooked fish is a sad result of cooking the fish for too long or not sealing in the moisture with a coat of oil before cooking. Avoid overcooking your fish with an adequately hot grill, making sure your fish is nice and dry, and some oil.

Choose a spot where the portion is thickest, and look at the very middle. It should just be on the verge of changing from translucent to white. The portion will retain enough heat to finish cooking the fish, leaving it still tender and juicy.

Fresh catfish should smell light and clean, not fishy or foul. If it smells off, discard it. In addition, if the flesh has turned from a translucent or white color to gray or yellow, it has likely gone bad. Touch is another good indicator - if the fish feels slimy or excessively sticky, it's time to throw it away.