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Marinated Catfish Fillets

 Marinated Catfish Fillets
Meet the Cook: Recently, we hosted a group of young people from Canada. Since we wanted to give them a true taste of the South, this was served. They raved about it. In addition to the catfish we raise, my husband and I grow soybeans and corn. We're the parents of four children - ages 16, 13, 7 and 3. -Pauletta Boese, Macon, Mississippi
6 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 6 catfish fillets (about 8 ounces each)
  • 1 bottle (16 ounces) Italian salad dressing
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/3 cup vinegar
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon garlic powder


  • Place fillets in a large resealable plastic bag or shallow glass
  • container; cover with salad dressing. Seal bag or cover container;
  • refrigerate for 1 hour, turning occasionally. Drain and discard
  • marinade.
  • Combine remaining ingredients; mix well. Remove 1 cup for basting.
  • (Refrigerate remaining sauce for another use.)
  • Grill fillets, covered, over medium-hot heat for 3 minutes on each
  • side. Brush with the basting sauce. Continue grilling for 6-8
  • minutes or until fish flakes easily with a fork, turning once and
  • basting several times. Yield: 6 servings.

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Marinated Catfish Fillets (continued)

Editor's Note: Reserved sauce may be used to brush on grilled or broiled fish, chicken, turkey or pork.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.