Barbecue Catfish Recipe

Barbecue Catfish Recipe

Mississippi raises the best tasting catfish in the world. Of course we know how to fry these pond raised delicacies, but it’s also great as Barbecue Catfish prepared on the grill. For this Barbecue Catfish recipe I’m firing up my Big Green Egg, but you can use any grill for this technique. Bring the grill temperature up to 400⁰ or medium high temperature. To create a flat grilling surface; I’m using the back side of my GrillGrates (you can check these out here >>). Just flip them over on the existing grate and spray a little vegetable cooking spray on the surface. This helps keep the fish from sticking. (The back-side of grillgrates is prefect for fish, veggies, or even burgers). But if you don’t have grill grates, you can use a cast iron skillet. Drizzle olive oil over the Barbecue Catfish filets and season each side with Lemon Pepper and Killer Hogs Hot BBQ Rub. Slice a couple lemons and limes into rounds and place 2-3 on the cooking surface. Top the lemon/lime slices with a single filet and grill for 4 minutes. Brush the BBQ Butter Glaze over the top of each filet and continue to cook for 5 additional minutes. BBQ Butter Glaze:

• ½ cup Killer Hogs The BBQ Sauce
• ½ stick Butter melted
• 1 Tablespoon Hot Sauce
• 2 teaspoons Lemon Juice

After 9 total minutes of grilling, carefully flip each Barbecue Catfish filet directly onto the grillgrate surface for 1 minute. This step sears the top side and caramelizes the glaze. Don’t walk away at this point because it can burn in a hurry. It only needs about 1 minute then remove the fish from the grill. I like to serve these Barbecue Catfish filets with a pineapple slaw. The sweet creaminess of the slaw goes really well with the spice and citrus notes of the catfish. This is a great summertime recipe, so fire those grills up and give it a try! Pineapple Cole Slaw

• 1 Bag of shredded Cole Slaw (white cabbage, red cabbage, & carrots)
• 1 cup Mayo
• 1 20oz can Crushed Pineapple (strained, reserve juice)
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Pineapple Juice
• 1 teaspoon Killer Hogs AP Rub (or use salt and pepper to taste)

Directions:

1. Combine mayo, crushed pineapple, apple cider vinegar, and lemon juice in a small bowl.
2. Season with AP Rub and fold into shredded cole slaw.
3. Cover with plastic wrap and place in refrigerator for 2 hours prior to serving.

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