South Carolina Spicy Cajun Grilled Catfish

Introduction

Fire up bold Southern flavor with this South Carolina Spicy Cajun Grilled Catfish recipe. Using the Arteflame Grill, we sear the catfish fillets over 1,000°F on the center grill grate, then finish them to flaky perfection on the even-heated flat top. This technique locks in juices, enhances charred flavor, and delivers that perfect golden crust. You’ll love how easy and mess-free this is—true Southern grilling flavor right in your backyard.

Ingredients

• 4 catfish fillets (6-8 oz each)
• 2 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (softened)
• Lemon wedges (for serving)
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Prepare the grill by placing three paper napkins soaked in vegetable oil in the fire bowl.
2. Stack firewood over the napkins and light the paper.
3. Let the grill burn for about 20 minutes until the center grill grate reaches over 1,000°F and the flat top is evenly heated across its zones.

Step 2: Season the Catfish Fillets

1. In a small bowl, mix Cajun seasoning, smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper.
2. Pat the catfish fillets dry, then rub both sides with the softened butter.
3. Generously sprinkle the seasoning mix over both sides, pressing it into the fillets for extra flavor.

Step 3: Sear the Catfish

1. Place the fillets on the center grill grate for an intense sear to lock in the juices and create a golden crust.
2. Sear each side for about 1-2 minutes. Watch closely to avoid over-charring.

Step 4: Finish Cooking on the Flat Top

1. Once seared, move the fillets to a medium heat zone on the flat cooktop griddle.
2. Cook for another 4-5 minutes on each side, depending on thickness, until the internal temperature reaches 130°F. (They will rise to 145°F after resting.)
3. Use a spatula to gently flip the fillets—Arteflame’s flat top ensures no sticking or breaking.

Step 5: Serve

1. Transfer the cooked fish to a platter and let rest for 5 minutes.
2. Serve with lemon wedges and garnish with chopped parsley if desired.

Tips

• Always pull the fish from the grill at 130°F—carryover cooking will bring it up to the safe 145°F.
• Butter adds richness and helps seasoning stick better than oil.
• Use the outer areas of the flat top if your fillets are thinner or cooking too fast.
• The Arteflame’s design ensures no flare-ups and no burnt food—just perfect sizzle every time.
• Grill your sides like veggies or corn right alongside the fish for a full meal.

Variations

1. Blackened Catfish: Use extra blackened seasoning and serve with a creamy Cajun remoulade for restaurant-style flavor.
2. Lemon Herb Catfish: Replace Cajun seasoning with thyme, rosemary, and fresh lemon zest for a brighter flavor profile.
3. Garlic Butter Catfish: Add minced garlic to the butter for a savory twist that grills beautifully on the Arteflame.
4. Maple Cajun Catfish: Mix peppery Cajun spice with a drizzle of maple syrup for a sweet and spicy balance.
5. Chipotle Lime Catfish: Replace cayenne with chipotle powder and finish with a lime juice splash for smoky tang.

Conclusion

This South Carolina Spicy Cajun Grilled Catfish recipe is the perfect blend of bold flavors and foolproof technique using the Arteflame grill. The reverse searing method guarantees juicy, flaky fillets that sizzle to perfection on the flat cooktop. It's a grilled masterpiece that's packed with flavor and backed by the magic of open-fire grilling—no lid, no pans, just pure flavor.

Best Pairings

• Grilled corn with Cajun lime butter
• Seasoned sweet potato wedges
• Skillet-style Southern green beans
• Chilled rice salad with tomatoes and beans
• Chardonnay or a cold Pale Ale