Catfish grilled in corn husk is off the chain good

When it comes to Southern cooking home cooks never stray from traditional cooking, especially with catfish. This recipe for Corn Husk Catfish is quite good.

There are so many ways to grill catfish — blackened, citrus, plank, foil packs — the list goes on.

The method of using a corn husk in cooking is not really a new technique. All around the U.S. — Tamales are the most popular dish cooked in corn husks. We are just kickin’ it up a notch by adding fresh fish filets.

Catfish + Corn = LOVE

If you think about it, a fresh corn husk is full of water and a perfect vessel for steaming. Adding a catfish filet to a corn husk may be the best new way to cook this flaky fish. And the flavor is beyond phenomenal.

The combination of fresh fish with garden-fresh vegetables steamed in a corn husk on the grill is a game changer. Kiss it with a burst of pecan smoke and hold on to your taste buds.

We just hope our elders aren’t rolling over in their graves.

Corn Husk Catfish

Grilled catfish in corn husks puts a unique spin on a Southern staple.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Seafood, Southern

Servings 4 people

Calories 807 kcal

Ingredients

  

• 4 Mississippi-raised catfish filets
• 4 Husk-on corn ears
• 4 green onions, chopped
• 1/4 c red bell pepper, chopped
• 4 t capers
• 1/2 stick butter, cut into tablespoon portions
• 4 sprigs fresh thyme
• dash sea salt
• dash coarse black pepper

Instructions

 

• Peel back corn husk, and remove silk on all 4 ears of corn. Break off corncob at the base, leaving husk attached. With a sharp knife, slice kernels off the cobs of 2 of the ears. Put aside the other 2 ears. Prepare a hot fire.
• Fold back a few leaves of each corn husk, and place a catfish fillet in each. Top each fillet with ¼ of the corn kernels, green onions, bell pepper, capers and butter, and top with a sprig of thyme. Season with salt and pepper to taste. Tie husk together with strips of corn husk or kitchen twine (can be done earlier in the day and kept refrigerated until ready to grill).
• When ready to grill, place catfish fillets in corn husks on the grill directly over the fire, and grill for 5 minutes. Then move to the indirect side of the grill, and continue to cook for another 6 to 7 minutes with the grill lid closed.
• Serve corn husk packets by folding back the top of the corn husk to display the fish inside.

Notes

Nutritional Information per serving: calories, 807; protein, 40 g; carbohydrates, 52 g; fiber, 4 g; fat, 50 g; cholesterol, 187 mg; sodium, 1,405 mg.

 

**Source: “Fish & Shellfish, Grilled & Smoked,” by Karen Adler and Judith Fertig**

Keyword catfish, corn husk, pico de gallo, salsa

More for you