Suya-Spiced Whole Grilled Catfish

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A smoky whole catfish rubbed with classic Nigerian yaji spice — a fiery blend of ground roasted peanuts, cayenne, ginger, and aromatic peppers — then grilled over charcoal until the skin crisps and the flesh flakes in tender, spicy layers. This lake-side favorite turns the beloved street-food skewer treatment into a showstopping centerpiece fish.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 8 gCarbs
• 3 gFiber
• 2 gSugar
• 45 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Fish

• 1 whole catfish (about 2.5 lb), cleaned, scaled, and gutted
• 1 tablespoon lemon juice
• 1 teaspoon fine sea salt
• 2 tablespoons vegetable oil

For the Yaji Spice Blend

• 1/2 cup finely ground roasted unsalted peanuts (groundnut powder)
• 2 tablespoons cayenne pepper
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground habanero or extra cayenne
• 1 teaspoon dried thyme
• 1 teaspoon ground cloves
• 1 teaspoon freshly ground black pepper
• 2 teaspoons fine sea salt

For the Basting Glaze

• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 tablespoon reserved yaji spice blend

For Serving

• 1 small red onion, thinly sliced
• 2 ripe tomatoes, cut into wedges
• 1 lemon, cut into wedges
• Extra yaji spice, for dusting

Directions

1. Rinse the cleaned catfish under cold running water, pat thoroughly dry with paper towels, then make 3 to 4 deep diagonal slashes on each side through to the bone so the seasoning penetrates.
2. Rub the entire fish — including the cavity — with lemon juice and salt, then massage the 2 tablespoons of oil over the skin so the spice will adhere.
3. Stir together the ground peanuts, cayenne, ginger, garlic powder, onion powder, smoked paprika, habanero, thyme, cloves, black pepper, and salt in a small bowl until evenly combined; reserve 1 tablespoon of the blend for the glaze.
4. Coat the fish generously with the remaining yaji spice, pressing the mix firmly into the slashes and over every surface of the skin; let the seasoned fish rest at room temperature for 20 minutes while you prepare the fire.
5. Light a charcoal grill and let the coals burn down to a steady medium-hot bed (you should be able to hold your hand 5 inches above the grate for about 4 seconds); oil the grate well just before cooking.
6. Combine the glaze ingredients — oil, lemon juice, and the reserved tablespoon of yaji — in a small bowl and set near the grill with a basting brush.
7. Lay the catfish directly over the hottest part of the grill and cook, turning once, for about 10 to 12 minutes per side, basting every few minutes with the glaze and watching closely so the peanut coating does not scorch.
8. The fish is done when the skin is charred and crisp at the edges, the flesh in the thickest part is opaque and flakes easily with a fork, and an instant-read thermometer inserted near the backbone reads 145°F (63°C).
9. Slide the fish onto a warm platter, dust with extra yaji spice, scatter the sliced onion and tomato wedges around it, and serve immediately with lemon wedges for squeezing over the top.

Cook’s Notes

• Ask your fishmonger to scale, gut, and rinse the catfish for you — the slime layer can be tricky to remove at home.
• Toast the raw peanuts in a dry skillet for 3 to 4 minutes before grinding for a deeper, nuttier yaji flavor.
• If using a gas grill, place a small foil packet of soaked oak or hickory chips over a burner to mimic the smoky char of charcoal.
• Keep a spray bottle of water nearby while grilling; the peanut-rich coating can flare up quickly and turn bitter if ignited.
• Any leftover yaji keeps in an airtight jar for up to 6 weeks and is excellent sprinkled on grilled shrimp, sweet potatoes, or popcorn.

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