Nigerian Grilled Catfish Recipe: A Spicy and Smoky Delight

Nigerian grilled catfish, popularly known as point and kill, is a beloved street food and restaurant staple enjoyed by seafood lovers across the country. This flavorful dish is grilled to perfection with a blend of spices, herbs, and a touch of heat that makes it simply irresistible. Whether you’re making it for a weekend treat, a family gathering, or a special event, this recipe guarantees a mouthwatering experience.

Why is Nigerian Grilled Catfish So Special?

Nigerian grilled catfish is famous for its bold and smoky taste, thanks to its marinade packed with traditional spices and herbs. The name point and kill comes from the unique practice at local Nigerian restaurants, where customers select a live catfish (point), which is then prepared and cooked on the spot (kill). The result is a fresh, juicy, and deliciously spiced grilled fish, often served with spicy pepper sauce and a side of vegetables or yam.

Ingredients for Nigerian Grilled Catfish

To make this classic dish at home, you’ll need the following ingredients:

For the Catfish:

• 1 large fresh catfish (about 1.5 kg)
• 2 tablespoons lemon or lime juice (for cleaning)
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Marinade:

• 2 tablespoons vegetable or olive oil
• 1 tablespoon ground pepper (cayenne or chili powder)
• 1 tablespoon paprika (for color and smoky flavor)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon thyme
• 1 teaspoon ground crayfish (optional, for added umami flavor)
• 1 seasoning cube (Maggi or Knorr)
• 2 tablespoons blended fresh pepper mix (a mix of scotch bonnet, bell peppers, and onions)
• 1 tablespoon honey or sugar (for a slightly caramelized finish)

For Garnishing and Serving:

• Fresh onions (sliced)
• Sliced bell peppers
• Fresh parsley or scent leaves
• Lemon or lime wedges
• Spicy pepper sauce (Ata din din)

How to Make Nigerian Grilled Catfish

Step 1: Clean the Catfish

Cleaning catfish properly is crucial to remove its slimy outer layer. To do this:

1. Rinse the fish thoroughly under running water.
2. Pour lemon or lime juice over the fish and scrub to remove the slime.
3. Rinse again and pat dry with a paper towel.
4. Use a knife to make diagonal cuts along the fish to help the marinade penetrate better.

Step 2: Prepare the Marinade

1. In a bowl, mix all the marinade ingredients: oil, pepper, paprika, garlic powder, ginger powder, thyme, ground crayfish, seasoning cube, fresh pepper mix, and honey.
2. Stir well to form a smooth paste.
3. Taste and adjust seasoning as needed.

Step 3: Marinate the Catfish

1. Rub the marinade generously over the fish, making sure to get it into the cuts and cavity.
2. Cover and let it marinate for at least 30 minutes to 1 hour (for deeper flavor, marinate overnight in the fridge).

Step 4: Grill the Catfish

1. Preheat your charcoal grill, gas grill, or oven to 200°C (400°F).
2. Place the fish on a greased grill rack or baking tray.
3. Grill for 20-30 minutes, turning occasionally and basting with leftover marinade to keep it juicy.
4. The fish is ready when it turns golden brown with crispy edges.

Step 5: Garnish and Serve

1. Transfer the grilled catfish to a serving plate.
2. Garnish with sliced onions, bell peppers, and fresh parsley.
3. Serve with spicy pepper sauce, lime wedges, and a side of boiled or fried yam, plantain, or rice.

Tips for the Perfect Grilled Catfish

• Use fresh fish: Freshly caught catfish yields the best texture and taste.
• Don’t skip the marinade time: Allowing the flavors to infuse ensures a more delicious outcome.
• Grill over charcoal for authentic flavor: If using an oven, add a bit of smoked paprika to enhance the smoky taste.
• Baste frequently: This prevents the fish from drying out and keeps it juicy.
• Use pepper sauce for extra heat: Nigerian grilled catfish is best enjoyed with a side of spicy sauce for an extra kick.

What to Serve with Nigerian Grilled Catfish?

Pair your delicious grilled catfish with these classic Nigerian sides:

• Pepper Sauce (Ata din din): A spicy tomato and pepper-based sauce.
• Fried Plantain (Dodo): Sweet and crispy fried plantains balance the heat of the fish.
• Jollof Rice: The ultimate party favorite to complete your meal.
• Boiled or Fried Yam: A great choice for a filling and satisfying meal.
• Chilled Palm Wine or Zobo Drink: Refreshing drinks that perfectly complement the spicy fish.