Southern Grilled Virginia Catfish with Cornmeal Crust

Introduction

This Southern-style grilled Virginia catfish recipe brings the classic crispy cornmeal crust to life with the unmatched flavor of wood-fired grilling on the Arteflame grill. With a perfect sear and juicy interior, it's a crowd-pleaser full of Southern charm and smoky goodness. Enjoy fresh, farm-raised catfish done right on open flame, all without any need for pots or pans.

Ingredients

• 4 farm-raised Virginia catfish fillets
• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/2 cup buttermilk
• 4 tablespoons butter, melted (for griddle)
• Fresh lemon wedges (for serving)
• Chopped parsley (optional garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper to start the fire.
4. Let the grill heat up for about 20 minutes until the center grate reaches searing temperature (1,000°F).

Step 2: Prepare the coating and fillets

1. In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
2. Pour buttermilk into another bowl and dip each catfish fillet in it.
3. Coat each fillet evenly in the cornmeal mixture, patting gently to stick.

Step 3: Sear the catfish

1. Place a few tablespoons of melted butter on the hot flat top griddle close to the center zone.
2. Quickly sear each catfish fillet on the center grill grate for about 45-60 seconds per side to lock in the juices.

Step 4: Finish cooking on the flat top

1. Move the catfish fillets from the grill grate to the flat top griddle zone with medium-high heat.
2. Cook the fillets on the griddle until golden brown and cooked through—about 3-4 minutes per side depending on thickness.
3. Use a meat thermometer to check doneness. Remove the fish once internal temperature reaches 135°F (it will carry over to 150°F off the grill).

Step 5: Garnish and serve

1. Rest fillets for 5 minutes after removing from the grill.
2. Garnish with chopped parsley and lemon wedges before serving.

Tips

• Place a pat of butter under each fillet when cooking on the griddle for richer flavor and even browning.
• Use the hotter interior zone of the cooktop for crisping and the outer cooler zone for finishing delicate items.
• Cook all your side items—like cornbread, vegetables, or even hush puppies—right on the Arteflame’s flat top beside your fish.
• Let the fish rest to retain moisture before serving for the juiciest results.
• Don't walk away—catfish cooks fast!

Variations

1. Spicy Cajun Catfish: Add Cajun seasoning and a touch of hot sauce to the buttermilk before dredging for a zesty kick.
2. Lemon-Herb Crusted Catfish: Stir lemon zest, dried thyme, and dill into the cornmeal mix for a bright and aromatic crust.
3. Garlic Parmesan Catfish: Mix grated Parmesan and garlic powder with the cornmeal for a rich, cheese-forward crust.
4. Blackened Catfish: Skip the cornmeal, coat the fish in blackened seasoning, and sear directly on the flat top for a deeply flavored crust.
5. Sweet and Smoky Catfish: Mix brown sugar and chipotle powder into the coating for a sweet-smoky contrast that caramelizes beautifully on the griddle.

Best pairings

• Grilled corn on the cob with herbed butter
• Cast-iron skillet cornbread (cooked right on the griddle)
• Grilled collard greens with bacon bits
• Southern-style coleslaw
• Sweet iced tea or a cold lager

Conclusion

Grilling Virginia catfish on the Arteflame brings together incredible Southern flavor, perfect texture, and next-level simplicity. With its no-lid design, steakhouse-level searing temperatures, and massive flat griddle cooking surface, the Arteflame turns grilling into an art. Whether you're serving this fish with lemon or pairing it with your favorite Southern sides, this grilled catfish is bound to impress.