How to make it

  • Combine all ingredients in a large zipper style bag and toss around to coat the fish.
  • Let rest in fridge at least 30 minutes and up to 4 hours, but no more.
  • Remove fish and skewer onto soaked bamboo or wooden or metal skewers
  • Grill over high heat for about 4-5 minutes on each side. Don't over cook, but catfish isn't exactly tasty, raw. ;)

Reviews & Comments 4

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  • Good4U 4 years ago
    More in IMI from Souplovingnicole.
    Keni Cooking Day 21514
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    " It was excellent "
    souplovingnicole ate it and said...
    Seeing how catfishing is my favorite summertime hobby, I always try and catch enough to have some in the freezer to hold me over until the next season. I decided to give this one a try and what a nice change it was from the typical deep fried catfish. The flavors all come together so nicely and the heat really packs a punch. I kept mine in a fillet instead of skewering but only because I had already cut my pieces thin prior to freezing them and I was worried about them staying on the skewer. This recipe is a keeper Keni and one I will make often in the upcoming months. Keni Cooking Day 2/15/14
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  • onionator 5 years ago
    OK, gonna try this one. Watching your Tide in the first quarter.
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  • jo_jo_ba 5 years ago
    This would be sooooo good. Catfish up here is crazy expensive so I might do this with cod or haddock!
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  • PongoUSA 5 years ago
    Hhmmm, catfish. And grilled, too. Have to try that. Thanks !
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