North Carolina Smoked Catfish on Arteflame Grill

Introduction

Smoked catfish is a beloved staple in the Carolinas, and with the Arteflame Grill, we take it to an entirely new level. With a high-heat center grill grate able to reach over 1,000°F and a wide flat top griddle, the Arteflame gives you the perfect setup to create a flavorful, smoky, and flaky North Carolina Catfish masterpiece—without ever needing a lid or traditional smoker. Simple to fire up, easy to clean, and capable of cooking everything at once, this grill elevates every aspect of your outdoor cooking experience.

Ingredients

• 4 local North Carolina catfish fillets, skin removed
• 2 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and freshly cracked black pepper, to taste
• Fresh chopped parsley, for garnish
• Lemon wedges, for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 folded paper napkins in the grill bowl and drizzle them with vegetable oil.
2. Stack seasoned firewood logs over the napkins in a teepee arrangement.
3. Light the napkins and wait 20 minutes for the grill to reach optimal cooking temperature.

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. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
4. Sprinkle the spice mix generously over both sides of the fillets.

Step 3: Sear the Catfish

1. Carefully place each fillet on the center grill grate for 30–45 seconds per side for a high-heat sear.
2. Use a metal spatula to flip the fish carefully; sear the other side just until grill marks appear.

Step 4: Finish Cooking on Flat Griddle

1. Move the fillets to the inner edge of the flat top cooktop, where the temperature is slightly lower.
2. Let the fillets cook slowly for 5–7 minutes, flipping occasionally, until internal temperature reaches 130°F (for flaky and moist results).
3. Remove the fillets from the grill when internal temp is 130°F—residual heat will bring it to 145°F off the grill.

Step 5: Serve

1. Place fillets on a platter; garnish with chopped parsley and serve immediately with lemon wedges.

Tips

• Always use butter for basting fish—it enhances flavor and helps with browning.
• If your catfish fillets are thick, adjust the grilling time slightly for doneness.
• Start cooking side dishes like grilled vegetables or corn on the flat top griddle at the same time.
• Use the outer edge of the cooktop for more gentle heating.
• A fish spatula helps keep delicate fillets intact when flipping on the grill.

Variations

1. Cajun Catfish: Add a Cajun seasoning blend with more cayenne and thyme for bold Southern heat.
2. Lemon-Herb Catfish: Mix lemon zest, thyme, and rosemary into the butter and seasoning blend for a zesty, herbal finish.
3. Garlic Butter Catfish: Add minced garlic to melted butter before brushing it on the fish for a robust aromatic flavor.
4. Maple Dijon Catfish: Combine melted butter with a touch of maple syrup and Dijon mustard for a sweet-savory glaze.
5. Blackened Catfish: Generously season with a homemade blackening rub and cook fillets longer on the hot griddle for a crusty charred crust.

Best pairings

• Grilled corn on the cob with chili lime butter
• Southern collard greens cooked on the griddle with smoked bacon
• Griddle-seared sweet potatoes with a honey glaze
• Texas toast or grilled garlic bread
• A crisp lager or cold glass of sweet tea

Conclusion

Smoked catfish on the Arteflame Grill is a tried-and-true North Carolina favorite reimagined for the ultimate outdoor cookout. Thanks to the high searing power and excellent heat zones of the Arteflame, you’ll get juicy, smoky fillets with a crusty exterior and smoky flavor every time—no lid required!