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Author Topic: Kettle fried fish  (Read 1885 times)


  • WKC Performer
  • Posts: 4457
Kettle fried fish
« on: August 31, 2014, 11:43:37 AM »
I have some catfish from the store that is not breaded and i am thinking of breading it and doing it on the grill like i have seen for chicken. I'm thinking that this should be just like how kettle fried chicken is done, yes?

Any tips on how long it should go?
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......


  • WKC Performer
  • Posts: 3472
Re: Kettle fried fish
« Reply #1 on: August 31, 2014, 04:50:58 PM »
Lately, I've been experimenting with fried stuff using a CI pan on the kettle.
I haven't tried fish yet, but I want to.

Heat the oil, then toss in the fish. For fish, I wouldn't let it go longer than 3-4 minutes, max 5.

There is no right way or wrong way. Your options are limitless.
This particular time, it was wings after being smoked for over an hour. Wanted to add some crisp.

Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.


  • WKC Performer
  • Posts: 3300
Kettle fried fish
« Reply #2 on: August 31, 2014, 04:54:02 PM »
I'm guessing 20 minutes or less depending on thickness , the fish will be flaky with a fork but not falling apart ..if it was me and I wanted KFC like results I think Id brush the fish with butter to add some fat before I dredged  it ....catfish is a fatty fish but chicken is way fattier and IMO is why KFC  works so good , just a theory I have . Let me know and take some pics :) good luck
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs