Texas Grilled Catfish with Cajun Spice

Introduction

Bringing together the bold flavors of Cajun spices and the smoky essence of real wood fire, this Grilled Texas Catfish with Cajun Spice is cooked to perfection on the Arteflame grill. We sear the fillets on the ultra-hot center grate, then slide them over to finish gently on the surrounding flat top. The result? Juicy, flavorful, and beautifully charred catfish with just the right heat kick. No pots. No pans. Just pure grilling bliss.

Ingredients

• 4 fresh Texas catfish fillets, skin off
• 2 tablespoons Cajun seasoning blend
• 2 tablespoons unsalted butter, melted
• 1 fresh lemon, cut into wedges for serving
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack hardwood firewood neatly on top of the napkins.
3. Light the napkins to ignite the firewood. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Season the Catfish

1. Pat the catfish fillets dry with a paper towel for better searing.
2. Brush each fillet lightly with melted butter for enhanced flavor.
3. Generously sprinkle Cajun seasoning on both sides of the fillets.

Step 3: Sear Catfish on Center Grate

1. Place the seasoned catfish fillets directly on the center grill grate for a quick, high-temp sear (about 1–2 minutes per side).
2. Only flip once, using a metal spatula to avoid breaking the fillets.

Step 4: Finish Cooking on Flat Top

1. Move the seared fillets to the slightly cooler zone of the surrounding flat top griddle.
2. Continue cooking the catfish gently until the internal temperature reaches 130°F (for a final temp of 145°F after rest).
3. Use a thermometer to monitor doneness and remove fillets at 130°F.

Step 5: Serve

1. Garnish with lemon wedges and fresh parsley.
2. Serve hot off the grill with your favorite grilled sides.

Tips

• Use a metal fish spatula for easy flipping and minimal sticking.
• The center grate cooks extremely fast — don’t leave the catfish unattended during the searing process.
• The flat top zones near the center are hotter, so adjust the fillets’ placement as needed to finish cooking evenly.
• Use real hardwood for clean, flavorful smoke (avoid softwoods like pine).
• Remove catfish from the grill when it’s 15°F below target doneness to avoid overcooking.

Variations

1. Lemon Herb Catfish: Season with lemon zest, thyme, and rosemary instead of Cajun spice for a refreshing herbal flavor.
2. Spicy Chipotle Catfish: Swap Cajun seasoning for a smoky chipotle dry rub and top with sliced jalapeños.
3. Garlic Butter Catfish: Use a garlic butter baste throughout cooking instead of dry seasoning for a rich, golden finish.
4. Creole Catfish: Add smoked paprika and crushed red pepper, and serve with a grilled tomato-corn salsa on the side.
5. Blackened Catfish: Apply blackened spice rub and press firmly onto the fillet to get a dark charred crust on the flat top.

Conclusion

Grilling catfish on the Arteflame brings out incredible flavors and textures that simply can’t be matched by standard grills or indoor techniques. Using both the center searing grate and surrounding flat top surface, you get pro-level heat control and BBQ satisfaction in every bite. This Texas-style recipe is bold, smoky, and packed with real grilling character. Once you try catfish this way, you’ll never go back!

Best pairings

• Grilled corn with lime and chili powder on the flat top
• Spicy coleslaw with apple cider vinegar and jalapeño
• Grilled asparagus with lemon butter
• Potato wedges seared on the Arteflame griddle
• Crisp Texas lager or chilled white wine like Sauvignon Blanc