Kentucky Fire-Grilled Catfish on the Arteflame Grill

Introduction

Bring the bold flavors of the South to your backyard with this Kentucky Fire-Grilled Catfish recipe. With a perfect blend of Southern spices and the signature sear from the high-heat center grill grate of the Arteflame, this recipe locks in juiciness and flavor for a mouthwatering grilled catfish experience. You'll love how easy and delicious this grilling method makes cooking catfish with a crispy exterior and tender, flaky inside.

Ingredients

• 4 fresh catfish fillets
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Chopped parsley (for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and let the fire build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the catfish fillets

1. Pat the catfish fillets dry with paper towels.
2. Brush both sides of each fillet with melted butter.
3. Combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.
4. Sprinkle the spice mixture evenly over both sides of the fillets.

Step 3: Sear the catfish on the high-heat grill grate

1. Place the catfish fillets on the center grill grate of the Arteflame, searing for about 45-60 seconds on each side to lock in the juices.
2. Once a nice crust forms, move the fillets to the surrounding flat cooktop griddle.

Step 4: Finish cooking on the flat cooktop

1. Cook the fillets on the griddle until they reach an internal temperature of 130°F (remove at this temperature as they will continue cooking off the grill).
2. Drizzle with lemon juice and garnish with chopped parsley.

Step 5: Serve and enjoy

1. Transfer the grilled catfish to a serving platter.
2. Serve hot with lemon wedges on the side.

Tips

• Always remove the fillets from the grill at 130°F, as they will continue cooking off the heat to reach the perfect flakiness.
• The Arteflame's griddle surface gives an even sear without burning, ensuring a beautiful crust.
• Using butter instead of olive oil enhances the richness of the flavor.
• Grill some vegetables like squash, zucchini, and asparagus on the griddle while cooking the catfish for a complete meal.

Variations

• Spicy Cajun Catfish: Use a Cajun spice rub with extra cayenne and smoked paprika for a fiery kick.
• Herb-Infused Grilled Catfish: Add chopped fresh rosemary and thyme to the spice mix for an aromatic twist.
• Blackened Catfish: Coat the fillets in butter and a bold blackening seasoning mix, then grill for a rich, blackened crust.
• Garlic Butter Catfish: After grilling, drizzle with melted garlic butter before serving to enhance the savoriness.
• Sweet and Smoky BBQ Catfish: Brush fillets with BBQ sauce before grilling for a tangy, smoky flavor.

Conclusion

Fire-grilled Kentucky catfish on the Arteflame is a game-changer! With its perfect crust, juicy interior, and bold Southern spices, this dish is an easy yet delicious way to enjoy catfish at its best. Pair it with classic Southern sides for an unforgettable meal.

Best Pairings

• Grilled corn on the cob
• Southern-style coleslaw
• Buttery mashed potatoes
• Skillet cornbread
• Chilled sweet tea