Recipe: Marinated Catfish Fillets

Marinated Catfish Fillets

If you want the true taste of the old south, these marinated catfish fillets will certainly fit the bill. This recipe is derived from a wonderful dish that I had at a restaurant in Pahokee, Florida, a long forgotten, poverty stricken, sugar baren type town on the east side of Lake Okeechobee. It felt like we were in Florida circa 1930. Roadside auctions, flea markets and antique shops by the dozen. And this little catfish joint came highly recommended by the locals. Try it, you'll like it.

Prep: 10 minutes Marinate: 1 hour Cook: 10-15 minutes

	4	catfish fillets (about 8 oz. each)
	½	bottle (16 oz.) Italian dressing
	1	can condensed tomato soup, undiluted
	½	cup vegetable oil
	½	cup sugar (They love sugar in Pahokee!)
	¼	cup vinegar
	¾	teaspoon celery seed
	½	teaspoon salt
	½	teaspoon black pepper
	¾	teaspoon dry mustard
	½	teaspoon garlic powder

Place the fillets in a large resealable plastic bag or shallow glass container and cover with salad dressing. Seal or cover and marinate in the refrigerator for one hour, turning occasionally. Drain and discard marinade.
Combine the soup mix, oil, sugar, vinegar and remaining spices in a medium bowl. Mix well. This will be used for basting. (This actually makes too much baste for this recipe. You can store half for another use.)
Grill fillets covered over medium-hot coals for about 3-6 minutes per side, basting constantly. allow the basting sauce to burn slightly on each side. Continue grilling for 6-8 minutes or until fish flakes easily with a fork.

Note: The reserved sauce goes equally well on any grilled or broiled fish, chicken or pork.