Grilled Catfish Fillets
Start with 1/4 cup Italian dressing to 1 or 2 tablespoons mustard (I would use Dijon or Bold and Spicy), then a dash of Worcestershire sauce.
dash Worcestershire sauce
catfish fillets (thick ones if possible)
In a small bowl, mix Italian dressing, mustard, and Worcestshire sauce. Rub on fillets. Sprinkle Creole seasoning on fillets. Allow to marinate 1 hour in refrigerator ( not too much longer or the vinegar in the dressing will start to break down the fish). Use charcoal grill if possible. Grill over med. heat until fish barely starts to flake. Don’t overcook.