Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Catfish fillets
Olive Oil
Cholula
Spices – Old Bay, Ancho, Cholula, salt and pepper

Sweet Potato Salsa

Roscoe Doesn’t Deep Fry

You don’t need breading or coating or crust, that cover of flour that usually makes your fish real crispy but then that’s all you can taste. Catfish tastes too good to disguise it.

Just Oil And Seasoning

And a hot grill. That’s all you need. Mix your olive oil with Cholula, spread it lightly over the Catfish, then season it up with whatever you like. Roscoe likes Old Bay, some Ancho chile powder, maybe some Cholula powder, and salt and pepper, but use whatever you like. Get it all over, spread evenly on both sides, then let it sit for a while, ten or fifteen, while you’re getting your grill hot.

Don’t Play With It

Just lay the Catfish on the grill gently, close the lid, and drink about half a beer while you think positive thoughts. After about five or six minutes, open the lid, check the fish for firmness by just edging the spatula underneath it. If the fish moves easily, then edge it all the way under and flip it, then close the lid again and finish that beer. Five or six minutes later, it should be ready to pull. Again, gently, this is fish. Fish is delicate, some more than others, some less, but be nice to them all, and they won’t fall apart on you (seems like the same could be said in dealing with your wife, girlfriend, or babe-of-the-moment; think about it).

Add A Glaze If You Like

You don’t really need it, but apricot bourbon glaze sounds awfully good, doesn’t it? Mix some apricot preserves with a little bourbon, heat it in a saucepan for a while with a little Worcestershire and Cholula, take your hand blender to it if it’s too lumpy, then baste it on the fish with about a minute to go, flip it and do the same, then again when you pull it off.

Serve With Roscoe’s Sweet Potato Salsa

Just lay it right on top of a nice bed of salsa. The cold salsa will compliment the hot Catfish, and every fork will be full of flavor. Or try it over some bourbon smashed sweet potatoes.

See? Fish Is Easy, ‘Cause You’re Cookin’ With Roscoe

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-Roscoe