Pat: The sweet, tangy flavor of barbecued catfish is an itch that needs to be scratched fairly often in the Neely house. Like Tony, I usually prepare too much, but leftovers make great sandwiches the next day (especially on grilled white rolls). Be sure to serve this fish with a generous dollop of homemade tartar sauce, our Sweet and Spicy Slaw (page 90), and warm buttermilk biscuits on the side.

　　

Ingredients

serves 4

　　Four 6-ounce catfish (ask for U.S., farm-raised catfish) or tilapia fillets

　　Vegetable oil, as needed

　　Kosher salt

　　4 tablespoons Neely’s Barbecue Seasoning (page 22)

　　1 cups Neely’s Barbecue Sauce (page 25)

　　1 recipe Tartar Sauce (recipe follows)

　　

Tartar Sauce

1 cup mayonnaise

　　1/2 cup Dijon mustard

　　3 tablespoons chopped fresh flat-leaf parsley

　　3 tablespoons chopped scallion

　　3 tablespoons drained capers

　　3 sweet gherkins (we like Mt. Olive brand)

　　1 tablespoon gherkin juice

　　3 tablespoons fresh lemon juice

　　1/4 teaspoon kosher salt

　　1/8 teaspoon cayenne pepper

　　(makes about 1 1/3 cups)

　　

Step 1

Brush both sides of the fillets with oil, and sprinkle both sides with salt and Neely’s barbecue Seasoning. Preheat the grill to medium-high. Place a sheet of aluminum foil on the grill (away from the coals), and place the fillets directly on the foil. Grill for about 5 minutes total, turning once. Brush the fish with sauce during the last 2 minutes of cooking. Serve with Tartar Sauce and more Barbecue Sauce on the side.

　　

Tartar Sauce

Step 2

Mix all the ingredients together in a small bowl. Cover with plastic wrap, and refrigerate for at least 1 hour before serving.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.