Chili-Grilled Catfish Skewers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got 10lbs of catfish nuggets on sale and I wanted a change from the usual breading and frying. Just enough bite, but not overwhelmingly spicy. DH wanted thirds so I guess I should have doubled the batch. Note: Catfish nuggets are a regional item mainly found in the southern US. They are the irregular odds and ends of broken fillets left over from the packing process. Either whole catfish fillets or any other firm, white fish with enough integrity to stay on the skewers can be substituted if you can't get catfish nuggets. Ingredients:
2 lbs catfish nuggets |
1/4 cup lemon juice |
4 tablespoons butter, melted |
1 tablespoon hot sauce (i prefer frank's) |
1 tablespoon chili powder |
1 teaspoon cumin |
1/4 teaspoon garlic powder |
Directions:
1. Thread catfish nuggets on 6-8 bamboo skewers.
2. Mix sauce ingredients thoroughly.
3. Brush sauce onto both sides of the catfish skewers and let sit for 10 minutes.
4. Heat grill medium high.
5. Brush one side of catfish skewers with sauce again.
6. Load into grilling basket and place on grill sauce side down.
7. Grill 3-5 minutes until half done.
8. Brush with remaining sauce.
9. Flip and grill another 3-5 minutes until done.
10. Note: The grilling basket may or may not be necessary. I am very nervous about cooking fish on the grill without it and risking losing our dinner into the flames.
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