Tennessee Cornmeal Catfish on Arteflame Grill

Introduction

Experience the bold and authentic flavors of Tennessee with this cornmeal-crusted catfish recipe, grilled to crispy perfection on the Arteflame grill. By reverse searing the catfish on the center grate and then finishing on the flat griddle cooktop, you lock in flavor and moisture for a beautifully golden crust with tender, juicy meat inside. Topped with a luscious lemon-butter sauce, this southern favorite is easy to cook on the Arteflame without using a single pot or pan.

Ingredients

• 4 catfish fillets
• 1 cup cornmeal
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper
• Salt and black pepper to taste
• 4 tbsp unsalted butter (plus more for grill)
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley
• 3 paper napkins soaked in vegetable oil (for lighting grill)
• Firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Place three vegetable-oil-soaked paper napkins in the center of the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the paper and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the cornmeal coating

1. In a shallow tray, combine cornmeal, garlic powder, paprika, cayenne, salt, and pepper.
2. Coat each catfish fillet evenly with the seasoned cornmeal mixture. Press down gently to ensure it sticks well.

Step 3: Sear the catfish on the center grate

1. Once the center grill grate reaches 1,000°F, brush it with butter to prevent sticking.
2. Sear each fillet on the center grate for 1–2 minutes per side to lock in moisture.

Step 4: Finish on the flat cooktop griddle

1. Transfer the seared fillets to the flat griddle closer to the center for higher heat, or further out for a gentler cook-through.
2. Cook until internal temperature reaches 130°F, then remove—it will carry over to 145°F while resting.

Step 5: Make the lemon-butter sauce

1. Add 4 tbsp butter directly to a hot spot of the flat cooktop.
2. Once it begins to melt, squeeze in lemon juice and stir with a spatula until combined.
3. Toss in fresh parsley and spoon the sauce over the cooked catfish fillets.

Tips

• Use real butter for more flavor than olive oil.
• Always let the catfish come to room temperature before grilling for an even cook.
• Adjust grill placement on the cooktop to find your ideal heat zone—closer to center for high heat, outer edge for delicate finishing.
• Let fish rest after grilling to reach perfect internal temperature naturally.

Variations

1. Spicy Cajun Catfish: Add Cajun seasoning and a splash of hot sauce to the cornmeal mix.
2. Lemon-Herb Catfish: Replace cayenne with lemon zest and chopped thyme, basil, and rosemary in the coating.
3. Cheesy Crusted Catfish: Mix grated parmesan with the cornmeal for a crisp cheese coating.
4. Southern BBQ Catfish: Baste fillets with a spicy Tennessee BBQ sauce during the final minutes on the griddle.
5. Buttermilk Soaked Catfish: Marinate fillets in buttermilk for 2 hours before dredging in cornmeal; adds tang and tenderness.

Best pairings

• Grilled corn on the cob with chili butter
• Collard greens with garlic grilled on the cooktop
• Southern-style coleslaw
• Grilled cornbread slices on the outer flat griddle
• Sweet iced tea or a crisp pilsner

Conclusion

This Tennessee-style cornmeal catfish is a celebration of soul-food simplicity and smart grilling technique. The Arteflame grill lets you sear, finish, and serve without fuss or cleanup, and your catfish comes out perfectly golden with a buttery finish that’s sure to impress.