A good marinade can make an otherwise bland piece of meat or fish into a show stopper. I’ve used this classic combination for years on meats, such as flank steak, where an overnight soak in the refrig can impart both flavor and tenderness. But I also like it on grilled fish, especially catfish.
Just put the fish pieces in a covered bowl, or plastic baggie, and marinate for several hours before plopping the fish onto the grill.
Making a Meal of It
What to serve with your grilled catfish? Hush puppies are de riguiere in the Ozarks. A side of macaroni and cheese, slaw collard greens and applesauce all pair nicely.
Catfish around the Clock—Well, Almost.
Of Note: Chef Rick Lewis of Grace Meat +3 serves such side dishes as I mentioned above with his catfish meals. His new outlet, Grace Chicken and Fish, is next door. The walk-up window will be open on Friday and Saturday between 11p-3a. Yep, you read that right. Obviously, there are those who enjoy the sweet comfort of down home cooking even in the wee hours of the morning.
Menu will include fried chicken, catfish, shrimp, hand pies, and tofu (huh?).