How to Marinate Catfish

North American freshwater catfish varieties include the channel cat and blue catfish, both frequently found on restaurant menus and in private kitchens. The Food and Drug Administration classifies catfish as a "low mercury" fish, which means it is recommended for young children, nursing mothers or women who might become pregnant. Catfish are often associated with the Southern fish fry, but you can also apply a flavorful marinade and cook them any number of ways.

Things You'll Need

  • Marinade ingredients
  • Glass or stainless steel mixing bowl
  • Spoon or whisk
  • Resealable plastic bag

Instructions

  1. Combine the marinade ingredients in a large bowl and whisk them together thoroughly. Common marinade ingredients include an acid such as lemon juice, vinegar or wine, a fat such as vegetable oil and herbs or similar seasonings for flavor. Hot sauce adds spice.

  2. Put the catfish fillets or steaks into a large resealable plastic bag and add the marinade. Seal the bag.

  3. Agitate the bag gently to distribute the marinade evenly over the fillets or steaks.

  4. Place the bag in the refrigerator and allow the catfish to marinate. Check the fish frequently as acid-based marinades can affect the texture of the fish, changing the proteins the same way heat does. Marinate it for 15 minutes to one hour, pulling it out when the flesh starts to turn turn white.

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