🐟 1. INGREDIENTS (Serves 4–6)
- 1.2–1.5 kg whole catfish, cleaned and gutted
- 3–4 tbsp vegetable oil (olive or sunflower)
- 3–4 garlic cloves, thinly sliced
- 1–2 onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika (optional, for color and mild warmth)
- 1 tsp dried herbs (like thyme or oregano, optional)
- Optional garnish: fresh parsley or lemon wedges
🔥 2. PREPARE & MARINATE
- Rinse and thoroughly pat the catfish dry inside and out.
- Score the fish’s surface with shallow diagonal cuts — helps seasonings penetrate.
- Rub the interior and exterior with oil, then season generously with salt, pepper, and paprika.
- Place sliced garlic and onion into the cavity and along the scoring on both sides.
- Optionally sprinkle dried herbs over the fish.
- Let it rest for 15–30 minutes at room temperature to absorb flavors.
🔥 3. SET UP THE TANDOOR
- Prepare a tandoor oven or charcoal pit with glowing embers—avoid large flames.
- Ensure the heat is even; you want radiant heat surrounding the grilled fish.
🍖 4. GRILL THE CATFISH
- If using skewers, thread the fish lengthwise; otherwise, place it directly on a grill grate.
- Place the fish near the embers, not directly in flames.
- Grill for 8–12 minutes per side (depending on thickness), carefully turning once to develop even char.
- Baste with oil once or twice during grilling to maintain moisture and color.
🍽 5. FINISH & SERVE
- Remove the fish and let it rest 5 minutes before handling.
- Transfer to a serving platter and garnish with fresh parsley and lemon wedges.
- Serve hot with accompaniments like grilled vegetables, flatbread, or a zesty salad.
✅ TIPS & VARIATIONS
- Scoring allows deeper seasoning and quicker cooking.
- Gentle embers provide controlled heat—avoid burning fish.
- Garlic & onion layers add aromatic flavor from the inside out.
- Variation: add chili flakes or fresh herbs inside the cavity for extra flavor.
- Side pairing: roasted peppers, a crisp green salad, or lemony rice balance the fish beautifully.
