Tennessee Smoked Catfish Fillets on the Arteflame

Introduction

Smoked catfish fillets, seasoned with signature Southern-style spices, take on incredible flavor thanks to the Arteflame grill. Grilled over real wood fire without ever burning, these flaky Tennessee-style fillets stay juicy with a reverse sear method that seals in all the goodness. Let’s turn a humble fillet into a backyard masterpiece.

Ingredients

• 4 locally-sourced catfish fillets, skin removed
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper (optional)
• Lemon wedges, for serving
• Chopped parsley, for garnish

Instructions

Step 1: Light Your Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to heat up.

Step 2: Prep the Catfish

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

Step 3: Sear on the Center Grill Grate

1. Place the fillets briefly on the center grill grate at 1,000°F for about 1 minute per side to give a quick, flavorful sear.
2. Use tongs to gently flip each fillet once to lock in the juices; be careful not to break them apart.

Step 4: Finish on the Flat Top Griddle

1. Move the seared fillets to the flat top griddle, closer to the outer edge for moderate heat.
2. Cook until internal temperature reaches 130°F (remove at this point to reach 145°F after resting).
3. Fillets should be opaque and flaky when done.

Step 5: Garnish and Serve

1. Let the fillets rest for about 5 minutes.
2. Garnish with chopped parsley and a squeeze of fresh lemon.
3. Serve directly from the grill for that rustic, smoky Tennessee presentation.

Tips

• Use unsalted butter for flavor control and better browning.
• Keep your catfish fillets cold until right before grilling for firmer texture.
• Don’t press the fillets on the grate; let the grill do the work.
• Use larger pieces of wood like oak or hickory for a deep, rich flavor profile.
• Always grill the sides simultaneously on the flat griddle to make the meal in one go.

Variations

1. Blackened Catfish: Add extra cayenne and thyme, and cook slightly longer to create a crusty seared outside.
2. Herb-Butter Catfish: Replace spice rub with a mixture of chopped dill, parsley, and chives blended in butter.
3. Maple-Glazed Catfish: Brush fillets with maple syrup + chili powder glaze during the final 2 minutes on the griddle.
4. Lemon Pepper Catfish: Use a zesty lemon pepper seasoning blend instead of smoked paprika and cayenne.
5. Garlic-Lime Catfish: Swap spices with fresh minced garlic and lime zest for a lighter, citrusy note.

Conclusion

This Tennessee Smoked Catfish recipe gives you that authentic Southern grilled flavor with the ease and power of the Arteflame grill. With virtually no cleanup and food that simply sizzles to perfection, it's the ideal fish-forward dish for warm evenings and taste-packed memories.

Best pairings

• Grilled corn on the cob with seasoned butter
• Collard greens cooked directly on the Arteflame griddle
• Skillet-style cornbread slices toasted on the griddle
• Grilled peach or watermelon slices for dessert
• Sweet tea or a chilled Tennessee craft lager