
*If you’ve only experienced catfish fried to crispy perfection, prepare to be wowed by its smoky, spice-infused grilled counterpart.
Coated in a flavorful rub and seared in a cast-iron skillet, this dish pairs beautifully with fresh lemon, parsley, and even a side of homemade tartar sauce for an extra burst of flavor. Ready to elevate your seafood game? Below is the recipe for skillet grilling the perfect catfish via Taste of Home.
Ingredients for Skillet Grilled Catfish
- All-Purpose Flour: Use sparingly to avoid a soggy crust. Shake off any excess before grilling.
- Cornmeal: The secret to a light, crispy coating for the fish.
- Seasonings: A blend of onion powder, dried basil, garlic salt, dried thyme, white pepper, cayenne pepper, and black pepper adds bold flavor. Swap ingredients as needed based on what you have.
- Catfish Fillets: Pat fillets dry with paper towels to ensure a firm texture, whether using fresh or thawed frozen fish.
- Butter: Brown it slightly in the skillet for a nutty, rich flavor before adding the fish.
- Lemon Wedges & Fresh Parsley (Optional): Brighten the dish with these finishing touches.

Directions
Step 1: Prepare the Coating
In a large shallow dish, mix the first nine ingredients. Add catfish fillets one at a time, turning to coat evenly.
Step 2: Heat the Skillet
Place a cast-iron skillet on a grill rack over medium-high heat. Melt the butter in the skillet, letting it brown slightly.
Step 3: Grill the Catfish
Add fillets to the skillet in batches if needed. Grill with the lid on for 5–10 minutes per side, or until the fish flakes easily with a fork. Serve with lemon wedges and parsley if desired.
Grilled Catfish Recipe Variations
- Spice it Up: Add extra cayenne or a dash of paprika for more heat.
- Homemade Tartar Sauce: Creamy and tangy tartar sauce complements the smoky flavors beautifully.
- Mango Avocado Salsa: A sweet and fresh topping that elevates the dish.
How to Store Grilled Catfish
Store leftover fish in an airtight container in the refrigerator. To reheat, add a splash of water and a pat of butter to keep the fish moist and flavorful while microwaving. Leftovers should be consumed within 3-4 days.
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