Catfish fillets 

Catfish fillets in ginger sauce might just be the main course you're looking for. One serving of this dish contains approximately 29 g of protein, 8g of fat, and a total of 205 calories. This recipe serves 4 and costs $2.81 per serving. 1 person found this recipe tasty and satisfying. Go to the store and get soy sauce, ground ginger, green onion and a few other things to do it today. To use white wine vinegar you could follow this main course with red velvet cake as dessert. From preparation to dish, this recipe takes around 19 minutes. It is a good option if you are following a gluten-free and dairy-free diet. All in all, I decided this recipe deserves a spoonacular score of 80%. This score is solid. Try Sautéed catfish fillets with pecan butter sauce, Catfish in ginger sauce, and chicken fillets with honey, lemon, and ginger sauce for similar recipes.

Catfish is one of the most popular fish in the southern states of the USA. It tastes delicious when well seasoned and grilled. Whether you want to light a barbecue to prepare some fillets or you have decided to cook it in a pan, know that the white and crumbly meats of this fish are a guaranteed pleasure. Try different combinations of spices and aromas to find the ones that meet your tastes. Season both sides of the fillets. At least sprinkle them with salt and pepper. If you want a more intense flavor, add other spices such as cayenne pepper, paprika or garlic powder. Catfish have a delicate flavor that goes well with almost any aroma, so be creative. You can also buy ready-made and specific flavor mixes for fish at the supermarket, if you don't feel like preparing one yourself. Alternatively, read the third method for more ideas on how to season catfish.

Ingredient

4 680gr catfish fillets

Cayenne pepper 237 milliliter

chicken broth1tsp

starch118 milliliter

chopped green onion

ground ginger1tablespoon

soy sauce1tablespoon

vegetable oil 2 Tbsp

water1tablespoon

white wine vinegar

Method

Grilling the fillets

Choose fresh fillets. Look for those that weigh around 120-180 g, with a white color and a firm texture to the touch. Avoid those with dark spots and other imperfections. Fresh fillets do not smell fishy. You can also buy whole catfish, in which case you have to ask the fishmonger to filleting it or you will have to do it yourself before cooking it. If you have opted for frozen fish, defrost it in the refrigerator all night before the day you will cook it. Brush the fillets with melted butter. Melt about a tablespoon of butter and with a brush sprinkle the fish on all sides. The function of butter is to allow an excellent adherence of spices on meat during cooking. If you prefer a milder flavor, use olive oil. If you love the taste of grilled fish naturally, without added fat, skip this step. Heat the barbecue or grill. Bring the grill to a temperature of about 190°C-218°C by setting the burners to medium-high level. Grease the metal grill with oil-soaked kitchen paper, so the delicate flesh of the fish will not stick. Wait until the grill is piping hot before you start cooking. If you don't have a grill, you can cook fillets in a pan as well. Heat a cast iron one (or a non-stick one) over medium heat and add a little oil on the bottom. Arrange the fish on the grill. Make sure that the fillets do not overlap and are distributed in a single layer. Cook them for 3-4 minutes. Do not touch them while they are cooking, but check them to monitor the process. You can turn them over when the meat is no longer transparent. Turn the fillets and cook for another 3-4 minutes. Catfish are ready when it is white and crumbly. Use a spatula to transfer it to a serving tray.