Introduction

Nothing screams summer in Ohio like a crisp, golden catfish fillet cooked to perfection. This Cornmeal-Crusted Catfish recipe makes full use of the incredible Arteflame grill, combining a high-temperature sear and a slow cook to bring out the best flavors in every bite. We’re saying goodbye to indoor ovens and hello to wood-fired perfection.

Ingredients

• 4 fresh catfish fillets (preferably locally caught in Ohio)
• 1 cup finely ground cornmeal
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 4 tbsp unsalted butter, melted
• Lemon wedges, for serving
• Chopped parsley, for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins inside the Arteflame fire bowl.
3. Stack firewood over the napkins in a teepee formation.
4. Light the paper napkins and let the fire burn. Your grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Cornmeal Coating

1. In a shallow dish, combine cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Step 3: Coat the Catfish

1. Pat the catfish fillets dry with paper towels.
2. Brush each fillet generously with melted butter on both sides.
3. Dredge the fillets in the seasoned cornmeal mixture, pressing gently to coat evenly.

Step 4: Sear the Catfish

1. Place the cornmeal-coated fillets on the center grill grate of the Arteflame to get a steakhouse-quality sear at over 1,000ºF.
2. Sear each side for 30–60 seconds to lock in juices and form a crispy crust.

Step 5: Finish Cooking on the Flat Top

1. Move the seared fillets onto the Arteflame’s flat cooktop griddle toward the outer edge where the temperature is slightly lower.
2. Cook for an additional 6–8 minutes, flipping halfway through, until the internal temperature reaches 130ºF (target is 145ºF).
3. Remove the fillets from the grill and let them rest; they will continue to cook up to temperature during resting.

Step 6: Serve

1. Garnish with chopped parsley and serve with lemon wedges for extra zing.

Tips

• Use fresh Ohio catfish for maximum flavor and a local twist.
• Butter adds depth and a rich crust compared to olive oil.
• Letting the fish rest is crucial to avoid overcooking.
• Grill your sides (like corn on the cob or sliced zucchini) on the flat top while the fish cooks.
• Use the hotter zone closer to the center when finishing thicker fillets.

Variations

1. Spicy Cajun Catfish: Add 2 tsp Cajun spice mix to the cornmeal for a Louisiana kick.
2. Herb-Crusted Catfish: Mix in 1 tbsp dried Italian herbs for an herbal twist.
3. Lemon-Pepper Crusted Catfish: Replace black pepper with lemon pepper seasoning for a citrusy flavor.
4. Garlic-Parmesan Catfish: Add 1/4 cup grated Parmesan and 1 tsp garlic salt to the cornmeal mixture.
5. Southern Buttermilk Catfish: Soak fillets in buttermilk for 1 hour prior to dredging for extra tenderness and flavor.

Conclusion

Ohio Cornmeal-Crusted Catfish cooked on the Arteflame is crispy, flavorful, and irresistibly good. With the magic of reverse searing and all-over even cooking, you’ll impress your guests and have virtually no cleanup. Whether you’re cooking for family or friends, this Ohio-style dish brings the best of local flavor and outdoor cooking together harmoniously.

Best pairings

• Grilled asparagus or zucchini (prepared on the flat cooktop)
• Charred corn on the cob with butter and lime
• Fresh arugula salad with vinaigrette
• Sweet iced tea or local Ohio craft beer
• Grilled peach halves with honey for dessert