Catfish Cooked in Cornhusks

ingredients
all
12 pieces corn husks
from 12 ears of corn
12 sprigs fennel
6 whole catfish
about 12-16 ounces
1/3 cup Dijon mustard
salt and pepper
12 whole bay leaves
vegetable oil
for basting
cookware
  • grill
  • kitchen string
  • brush
1
Preheat the grill. Measure the thickness of the fish.

2
Lay 2 pieces of kitchen string on a surface. Place 2 corn husks down, overlapping them. Lay 1 sprig of fennel on husks.
3
Paint the catfish with a light coat of Dijon mustard. Salt and pepper on both sides and inside the cavity of the fish. Place a second sprig of fennel on top of fish. Place a bay leaf in fish cavity.
4
Continue overlapping the husks until the fish is enveloped. Tie a tight package with the string. Cut off excess string. Paint the husk package with vegetable oil.
5
Repeat for remaining fish.

6
Place packages on preheated grill and cook 10 minutes to the inch of thickness of the catfish, turning occasionally. Serve the catfish in its husk package.