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BBQ grilled catfish with fresh spices
Succulent, smoky catfish with BBQ sauce and fresh spices

BBQ grilled catfish

Author: Flavelo
Recipes Main Courses Quick Meals
Catfish flesh is firmer and fattier than that of sea fish, making it perfect for grilling – it doesn't dry out so easily. The American Southern-style BBQ marinade combines smokiness and sweetness, which perfectly counterbalances the fish's distinctive, sometimes 'muddy' taste. The sugar in the marinade caramelises to create a crisp, sticky layer on the fish.
🕒 Prep Time 35 mins
🍳 Cook Time 10 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Silicone brush: For even application of marinade.
  • Wide fish slice: For carefully turning the fish so it doesn't break.

Allergen Information

⚠️ Fish
⚠️ Mustard (if contained in BBQ sauce)

Instructions

1 ✓

Mix the marinade ingredients (oil, BBQ sauce, spices, sugar, honey, lemon juice). Pat the fish dry, salt it, then coat with the marinade. Let stand for 30 minutes.

Tip: Patting dry is important, otherwise the marinade will slide off and the fish will steam in its own juices instead of roast.
2 ✓

Heat up the grill. Place the fish on the grate (skin side down first, if it has skin), and cook for 4-5 minutes.

Tip: Do not move the fish in the first few minutes! Let the crust form (protein coagulation), which will 'release' the grate by itself.
3 ✓

Turn carefully, brush with a little more marinade on the cooked side, and cook for another 3-4 minutes.

Tip: The sugar content of the marinade caramelises best at this point, but be careful as honey and sugar can burn in seconds!
4 ✓

Serve with fresh lemon and parsley.

Tip: The acidity of the lemon 'cuts through' the fattiness of the fish and the sweetness of the BBQ sauce.

Recipe FAQ

Why did the fish stick to the grate?
Fish proteins are very sticky. Heat the grate until very hot, clean it, then oil it immediately before placing the fish on it.
When is it ready?
When the flesh turns opaque and the flakes separate easily under pressure.

Ingredients

  • 800 g catfish fillet (Wels or African)
  • 30 ml olive oil
  • 100 ml BBQ sauce (quality)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp coarse salt
  • 0.5 tsp pepper