West Virginia Grilled Catfish with Pecan Crust

Introduction

Discover the taste of the South with this West Virginia-inspired Grilled Catfish with Pecan Crust. Using the Arteflame grill, this recipe delivers a beautifully seared, pecan-crusted catfish fillet that’s juicy on the inside and crunchy on the outside. With buttery notes and a smoky finish, this dish is both elegant and down-home satisfying.

Ingredients

• 4 catfish fillets
• 1 cup pecans, finely chopped
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Butter, for greasing the cooktop
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper; wait about 20 minutes until the cooktop is hot and ready for grilling.

Step 2: Prepare the Pecan Crust Mixture

1. In a bowl, combine chopped pecans, panko breadcrumbs, garlic powder, smoked paprika, and chopped parsley. Season with salt and pepper.

Step 3: Make the Egg Mixture

1. In a separate bowl, whisk the egg, melted butter, and Dijon mustard until smooth.

Step 4: Dredge the Catfish

1. Pat the catfish fillets dry and season lightly with salt and pepper.
2. Dip each fillet into the egg mixture, then press into the pecan mixture to coat evenly.

Step 5: Sear the Catfish

1. Baste a thin layer of butter on the flat cooktop area of the Arteflame grill near the center.
2. Place the crusted catfish fillets on the cooktop just outside the center grill grate zone for an even sear without burning.
3. Allow the fish to sear for about 3–4 minutes per side, depending on thickness, until golden brown and crisp.
4. Use the reverse sear method—if the fillet is thick, you can give it a quick 30-second high-temp sear on the center grate, then move it back to the flat griddle until it reaches 130°F internal temperature (pull it off at 130°F if your target is 145°F doneness).

Step 6: Serve

1. Remove from grill and let it rest for 5 minutes. Serve with lemon wedges and garnish with extra parsley if desired.

Tips

• Use a meat thermometer to avoid overcooking—pull catfish at 130°F for a perfectly moist interior as it will rise about 15°F while resting.
• The Arteflame’s solid steel cooktop ensures even browning without burning—it’s your best friend for crusted seafood.
• Use freshly chopped pecans for the most vibrant nutty flavor.
• Always start with a hot grill for perfect searing action.
• If your catfish is thick, sear both sides on the center grate then gently finish on the hot griddle.

Variations

1. Spicy Cajun Pecan Catfish: Add 1 tsp of Cajun seasoning to the pecan coating mix for an extra Southern kick.
2. Herb-Crusted Catfish: Swap parsley for a mix of thyme, tarragon, and rosemary.
3. Lemon-Pepper Crust: Add lemon zest and cracked pepper to the pecan mixture for a zesty crust.
4. Pecan-Parmesan Catfish: Mix in 1/4 cup grated Parmesan to the pecan coating for extra flavor and crispiness.
5. Maple-Pecan Crusted Catfish: Drizzle a little maple syrup into the egg mixture before dredging the fillets for sweet-savory flavor.

Best pairings

• Grilled corn on the cob with herbed butter on the Arteflame flat top
• Charred asparagus with a squeeze of lemon
• Smoked sweet potato wedges caramelized on the outer rim
• A chilled glass of Riesling or a crisp West Virginia craft lager
• Peach cobbler on the Arteflame with vanilla ice cream

Conclusion

Grilling catfish on the Arteflame brings the best of smoky, seared flavor and an even, juicy cook every time. This West Virginia Grilled Catfish with Pecan Crust combines rich, nutty textures with buttery, flaky fish—an ideal blend of comfort and craft. Whether you're cooking for a backyard gathering or making a special weeknight meal, you'll love the ease and results this grill delivers.