This recipe for Delta Pride BBQ Catfish with Grilled Corn Relish is a delightful dish that showcases the flavors of the Delta. With a blend of spices, a touch of sweetness, and the smokiness of the grill, this recipe is sure to please. Marinate the catfish fillets in a flavorful mix of spices, then grill them perfectly. The grilled corn relish adds a fresh and vibrant element to the dish, with the sweetness of the corn complemented by the tangy lemon juice and the crunch of the bell pepper. Serve this BBQ catfish with a generous drizzle of your favorite BBQ sauce for a delicious meal that celebrates the flavors of the Delta.

What you’ll need:

  • 6 Delta Pride Catfish fillets
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon pure chili powder, preferably medium-hot
  • 1 teaspoon ground cumin
  • 2 teaspoons dark brown sugar
  • 2 ½ teaspoons paprika
  • Olive oil
  • BBQ sauce, purchased or homemade

Corn Relish

  • 2 ears corn, husked
  • 2 ½ teaspoons fruity olive oil
  • 2 large cloves garlic, minced
  • 2 large ripe tomatoes
  • 1 large green bell pepper, diced
  • 2 ½ tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

How to prepare:

To marinate the catfish, mix salt, pepper, chili powder, cumin, brown sugar, and paprika in a small bowl. Spread evenly over both sides of the fillets, place them in a dish, and cover with plastic wrap. Refrigerate for at least 4 hours or preferably overnight.

About 1 hour before serving, prepare charcoal for grilling and let burn until coals are hot.

To prepare the corn relish, brush the corn lightly with some of the olive oil and lay it on the grill rack over the hot coals. Grill, turning often, until golden on all sides. Cool. Cut kernels from cobs with a sharp knife into a large bowl. (There should be about 1 ⅓ cups.)

Heat the remaining olive oil in a small skillet over medium-low heat. Add garlic and cook, stirring often, for about 10 minutes or until very soft and fragrant. Cool and add to the bowl of corn kernels.

Cut the tomatoes in half, gently squeeze out the seeds, and discard them. Dice the tomatoes. (There should be about 1 ⅓ cups.) Add the tomatoes and green pepper to the corn mixture. Mix in lemon juice, salt, and pepper. Taste the salad and adjust the seasonings if desired.

To grill the catfish, brush the marinated fillets with olive oil and lay on the grill over the hottest part of the fire. After about 30 seconds, turn the fillets 90 degrees and grill on the same side for 30 seconds longer. Move the fillets to a cooler part of the fire, and cook 2 minutes longer on that side. Turn over, and cook 3 to 4 minutes on the other side, or until fish flakes easily when tested with a fork. Just before the fillets are done, brush with barbecue sauce.

Place the grilled catfish on serving plates, spoon corn relish over them and garnish with fresh basil leaves.

If you’ve been following our recipes, you’re probably familiar with my tendency to include extra tips and tricks. When it comes to cutting corn kernels, you may have heard of using a tube cake pan to catch the kernels you cut off with a chef’s knife, as suggested by Ina Garten and others. However, my family has always used a different tool, which you can still find today. Look for a “corn cutter” on Amazon, and you’ll see the one pictured to the right. In my experience, it’s the best tool for the job, though I must warn you, it can be a bit sharp, so be careful not to cut your fingers!

If you were ever welcomed into my family’s home, you’d know you were truly part of the crew when Miss June handed you your very own corn cutter. It’s a cherished tradition that makes every gathering feel like a special occasion.