Grilled Catfish

Skillet Grilled Catfish Cajun Style

This Grilled Catfish recipe takes a little of the traditional Cajun seasonings and cornmeal then gently cooks the fish in a skillet on the barbecue.

Catfish Cajun style is so often smothered in heat-seeking spices and then deep-fried, that it’s easy to forget how tender and flavorful it can be.

The smoke of the charcoal gives the fish an extra added layer of flavor that will amaze your family and have them asking for more.

Take advantage of this economical fish next time you have friends over for a backyard barbecue and watch their eyes light up – it’s that good!

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Skillet Grilled Catfish Cajun Style
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins

A variation away from fried catfish that could easily become a favorite!

Course: Main Course
Cuisine: Grilling
Servings: 4
Calories: 165 kcal
  • 4 fillets 6 ounces each fresh catfish
  • ¼ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 teaspoon dried onion
  • 1 teaspoon dried garlic or garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup 1 stick unsalted butter, cut into pieces and kept cold
  • Lemon wedges and chopped fresh parsley for garnish
  1. Combine the cornmeal and flour, then add the dried onion, garlic, basil, thyme, kosher salt, white pepper and cayenne pepper. Pour the mixture in a resealable plastic bag and dredge the catfish fillets, one by one.
  2. Light a charcoal barbecue to medium heat. Place a cast iron or heavy enamel skillet on the grill rack. When it gets hot, add the butter.
  3. When the butter has stopped sizzling, add the coated fillets, flat side up. Close the hood to the barbecue and let the fish cook, about 6 to 8 minutes. Turn the fish over and finish cooking, covered, for another 6 to 8 minutes. The fish is done when it flakes easily with a fork.
  4. Plate the fillets on a warmed platter and pour the juices from the skillet over the fish. Serve with lemon wedges and chopped fresh parsley scattered over the top.

Tips and Tidbits About Grilled Catfish

Good To Know –This is a wonderful preparation for other fish as well, such as salmon, tilapia, striped bass or snapper. It’s even good with boneless skinless chicken breasts that have been pounded about ¼ -inch thick.

Food For Thought – Take advantage of the hot barbecue to grill some vegetables for your dinner. Ears of corn, red bell peppers, and zucchini do really well on the grill, seasoned and brushed with a little olive oil. Grill some thick slices of sourdough bread to soak up all the sauce from the catfish.


Up Next:

Grilled Shrimp — Mmmmmm

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