Crispy Grilled Iowa Catfish on the Arteflame Grill

Introduction

This Crispy Grilled Iowa Catfish is a mouthwatering dish with a perfectly seasoned crust seared on the Arteflame grill for incredible texture and flavor. By using the high-heat center grill grate to lock in the catfish’s juices and then finishing on the flat griddle cooktop, this method ensures a crispy, golden coating while keeping the meat tender. The result is a restaurant-quality dish cooked entirely on the Arteflame for easy cleanup and an unforgettable taste.

Ingredients

• 4 fresh Iowa catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup buttermilk
• 4 tablespoons unsalted butter
• Lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches searing temperature (1,000°F).

Step 2: Prepare the Seasoning Mix

1. In a bowl, mix cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Step 3: Coat the Catfish

1. Dip each catfish fillet into buttermilk, ensuring it is well coated.
2. Dredge the fillets in the seasoning mixture, pressing lightly to adhere the coating.

Step 4: Sear the Catfish

1. Melt butter on the hot flat cooktop griddle.
2. Place the coated catfish on the center grill grate for 1-2 minutes per side to develop a crispy crust.

Step 5: Finish Cooking on the Flat Griddle Cooktop

1. Move the seared catfish fillets to the Arteflame flat griddle cooktop.
2. Cook for about 5-7 minutes per side, depending on thickness, allowing the fish to reach an internal temperature of 135°F before removing from the grill.

Step 6: Serve

1. Remove the catfish from the grill and let it rest for a few minutes.
2. Garnish with fresh parsley and serve with lemon wedges.

Tips

• Remove the catfish when it reaches 135°F; it will continue to cook up to 145°F off the grill.
• Use fresh Iowa catfish for the best flavor.
• Lightly press the seasoning to ensure it adheres well for maximum crispiness.
• Use butter instead of oil for a richer flavor.

Variations

1. Spicy Cajun Catfish: Add extra cayenne pepper and a dash of hot sauce to the buttermilk for a bold, spicy kick.
2. Herb-Crusted Catfish: Mix dried basil, oregano, and thyme into the coating for an herby twist.
3. Lemon-Pepper Catfish: Add lemon zest and extra black pepper to the seasoning for a bright, zesty flavor.
4. Parmesan-Crusted Catfish: Mix grated Parmesan cheese into the coating for a cheesy, crispy crust.
5. Garlic Butter Catfish: Brush the fillets with garlic butter before serving for an extra-rich, savory taste.

Conclusion

Crispy Grilled Iowa Catfish on the Arteflame Grill is a fantastic dish packed with bold flavors and textures. The combination of a crispy crust and tender fish makes this a must-try. Try one of the variations to add a unique twist, and enjoy restaurant-quality results from your own backyard.

Best Pairings

• Grilled asparagus
• Buttery corn on the cob
• Coleslaw
• Garlic mashed potatoes
• A crisp white wine like Sauvignon Blanc