Marinade For Catfish Recipes

MARINATED CATFISH FILLETS

Steps:

• 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.

LEMON-PEPPER CATFISH

Steps:

• In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

MARINADE FOR CATFISH

Steps:

• To marinade the catfish clean and make three cut into the meaty side of the catfish and place into marinade for 24 hours or more. Remove the catfish and cover with cornstarch inside and out side. Dip the catfish in cornstarch and pat off to remove extra cornstarch. Place into a deep fryer onto golden brown. Drain onto paper towel. Serve with Chinese black bean sauce. Top with diced tomatoes and green onion.

SKILLET-GRILLED CATFISH

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

GRILLED LEMON PEPPER CATFISH

Steps:

• Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
• Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
• Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

EASY CATFISH SOY MARINADE (GRILL OR BROIL)

Steps:

• Make marinade by mixing the soy sauce, red pepper flakes and wine together.
• Marinate catfish for 30 minutes or more in the refrigerator.
• Grill fish over hot coals or broil in the oven approximately 5-7 minutes, depending on thickness of the fish.
• Baste often with marinade.

SPICY GRILLED CATFISH

Steps:

• Prepare a grill or preheat the broiler.
• Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
• Transfer half of the marinade mixture to another bowl and reserve for basting catfish.
• Add catfish to the first bowl; marinate for 15 minutes.
• Drain fillets and discard marinade.
• Place fillets on an oiled grill rack or broiler pan rack.
• Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.