Grilled Catfish with Ginger and Turmeric Flavoring

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Grilled catfishHow good is grilled fish depends on the type of grill you're using and the seasoning or a marinade used to flavor the fish. Today, we're going to quickly grill catfish flavored with a minimal yet delicious combination of ginger and turmeric. You can use the same flavoring for a trout too. For a fiery experience, feel free to add hot paprika or chili flakes. An open charcoal grill is going to give you the best results. Instead of using a whole catfish, fillets can also be used. You should serve it with a bowl of fiery sauce or dip. It's one of the easiest grilled fish preparations one can prepare in no time. You can also keep the marinated fish overnight in a refrigerator to induce the rich flavor of ginger juice deep into the flesh.

Grilled catfish
Grilled Catfish with Ginger and Turmeric Flavoring

Ginger and turmeric grilled catfish

Relish this flavorful and irresistible grilled catfish recipe which is dipped in a sharp marinade and is made with fresh ginger juice and turmeric powder.

Preparation Time: 50 minutes
Cooking time: 10 minutes
Servings: 6

  • 3 to 4 whole medium-sized catfish (belly cleaned)
  • 1 tsp turmeric powder
  • 4 tsp ginger juice
  • pinch of garlic powder
  • 1/2 tsp onion powder
  • 1 tsp lemon juice
  • 1/3 cup buttermilk
  • pinch of white pepper powder
  • 3 to 4 tsp of olive oil
  • salt to taste


  1. You can either cut regular pieces as I've done for this recipe or can make fillets from the whole catfish.
  2. Take a large bowl and add all the ingredients in it except fish pieces.
  3. Stir and mix all the ingredients for about 2 to 3 minutes to prepare the marinade.
  4. Add fish pieces and apply the marinade on fish pieces with your hands.
  5. Seal the bowl with an aluminum foil and keep aside for at least 45 minutes.
  6. Prepare a charcoal grill with a medium flame.
  7. Place all the marinated fish pieces on the grill.
  8. Grill from both the sides till the flesh turns opaque (approx 4 to 5 minutes each side).
  9. Serve hot with a bowl of fiery sauce.


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