Recipe

Caribbean Jerk Catfish

Looking for an authentic catfish recipe with bold Caribbean flavors? This Caribbean Jerk Catfish is slow-cooked in the ground for a smoky, tender, and spicy dish you won’t forget! Whether you’re a fan of catch and cook videos, wild game recipes, or just love Caribbean jerk-style cooking, this is a must-try!

Serves
3

Ingredients

  • 1 lb Catfish filets, divided into 8 portions
  • 1/3 cup Rufus Teague Spicy Meat Rub
  • 1 teaspoon allspice, ground
  • 1 teaspoon black pepper, ground
  • 1 teaspoon red pepper flakes
  • 1 teaspoon thyme, dried
  • 1 tablespoon parsley, dried
  • ½ teaspoon cumin, ground
  • ½ teaspoon nutmeg, ground
  • ½ teaspoon cinnamon, ground
  • 1 teaspoon cayenne pepper (optional, for extra heat)
  • 8 ears of corn, unshucked
  • Cooking twine

Instructions

  1. Mix all spice ingredients in a sealable container
  2. Shuck one ear of corn per catfish portion, maintaining as many of the leaves as possible, and remove the cob.
  3. Replace the cob with catfish and season each filet with jerk seasoning.
  4. Fold the leaves closed and tie each catfish bundle together with twine. When you’re done, they should resemble the ears of corn you started with.
  5. We cooked our catfish in an in-ground oven. The oven was fired for about 1.5 hours. Once the oven was sealed, the fish cooked for about 2 hours and came out perfect. You can get a similar effect in the same amount of time in a standard oven set at 300 degrees F.
  6. Remove the catfish from the husks, making sure none of the silk fibers from the corn transferred to the fish. Plate and serve.