If you like this, you’ll also like my honey blackened fish or my maple glazed salmon. This pineapple honey bourbon grilled catfish recipe is a straightforward but flavorful summer grilled fish recipe made with just a few ingredients, including a honey bourbon marinade. It’s perfect for work days or weekend entertaining!
I am grateful for genuine partnerships like this, and I worked with McCormick to create this recipe post for grilled catfish, but all opinions expressed here are entirely mine.
When we visit my grandparents’ farm, we pick up fresh catfish from the Mississippi delta and fry it to golden brown spiced perfection for everyone to eat. Southern fish fries are a major summer event in my family, and you can expect everything from traditional cornmeal hush puppies and crispy fries to crunchy fried okra and of course the main course, catfish.
It was challenging to introduce a grilled catfish recipe to my family because we are so accustomed to the fried version and even my oven fried version; however, the words pineapple honey bourbon definitely made them change their minds pretty quickly.
- 1/3 cup (80 milliliters) ketchup.
- 1/4 cup (60 milliliters) red wine vinegar.
- 3 tablespoons prepared horseradish.
- 1 tablespoon brown sugar.
- 2 cloves garlic, minced.
- 2 teaspoons finely chopped fresh basil.
- 1 teaspoon salt.
CATFISH || Grilled Catfish | How to properly Marinate Catfish #016
Marinated Catfish Fillets 🔗
Meet the Cook: Recently, we hosted a group of young people from Canada. Since we wanted to give them a true taste of the South, this was served. They raved about it.
In addition to the catfish we raise, my husband and I grow soybeans and corn. We’re the parents of four children – ages 16, 13, 7 and 3.
-Pauletta Boese, Macon, Mississippi
Prep: 10min
Total: 25min
Nutrition Facts: calories , Fat , Cholesterol , Sodium , Carbohydrate , Fiber , Protein
Ingredients:
- 6 catfish fillets (about 8 ounces each)
- 1 bottle (16 ounces) Italian salad dressing
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 3/4 cup vegetable oil
- 3/4 cup sugar
- 1/3 cup vinegar
- 3/4 teaspoon celery seed
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 teaspoon ground mustard
- 1/2 teaspoon garlic powder
Instruction:
Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.
FAQ
What do you soak catfish in before cooking?
In order to remove the muddy flavor, wild-caught catfish is typically soaked in buttermilk for at least an hour.
Why do you soak catfish in milk?
The cornmeal crust makes the catfish the perfect light and crispy texture, and Jack says the catfish are done when “most of the bubbling stops and the fillets begin to float.” Simply soak the catfish in milk for an hour prior to frying to remove any remaining fishy flavor.
How do you make catfish taste good?
The catfish fillets should be placed in a large bowl, covered with buttermilk or milk, and allowed to soak for about an hour (although even 30 minutes will enhance the flavor).
How long should you soak catfish before cooking?
The catfish fillets should be placed in a large bowl, covered with buttermilk or milk, and allowed to soak for about an hour (although even 30 minutes will enhance the flavor).