Grilled Pecan-Crusted Oklahoma Catfish

Introduction

Get ready to elevate your grilling game with this Grilled Pecan-Crusted Oklahoma Catfish cooked entirely on the Arteflame Grill. Using the reverse sear method and the powerful heat of the 1,000F center grill grate, you lock in flavor and moisture to create a dish that’s crunchy on the outside, flaky on the inside, and bursting with savory, smoky goodness. This recipe is perfect for backyard cookouts and shows how the Arteflame grill turns any meal into an experience.

Ingredients

• 4 Oklahoma catfish fillets
• 1 cup finely chopped pecans
• 1/2 cup panko breadcrumbs
• 1/4 cup unsalted butter, melted (plus more for griddle)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 2 eggs, beaten
• 1 tablespoon Dijon mustard
• Lemon wedges (for serving)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the napkins in the fire bowl of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000F and the outer cooktop is evenly hot.

Step 2: Prep the catfish fillets

1. Pat the catfish fillets dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.

Step 3: Prepare the pecan crust

1. In a bowl, mix chopped pecans, panko breadcrumbs, and melted butter.
2. In another bowl, whisk the eggs with Dijon mustard.
3. Dip each catfish fillet into the egg mixture, then press into the pecan mixture to coat thoroughly.

Step 4: Sear the fish

1. Lightly butter the center grate and sear each catfish fillet, crust side down, for 1–2 minutes until the crust develops a golden, crisp finish.

Step 5: Finish cooking on the cooktop

1. Move each fillet from the grill grate to a medium-high heat zone on the outer flat griddle cooktop.
2. Continue cooking 4–6 minutes until the internal temperature reaches 130°F (it will rise to 145°F after resting).

Step 6: Serve

1. Remove the fish from the grill and let rest for 5 minutes.
2. Squeeze lemon over top and serve immediately.

Tips

• Use butter on the griddle for enhanced flavor and golden sear.
• Monitor the internal temp using a good probe thermometer.
• Cook near the center of the flat top for higher heat, and adjust placement as needed.
• Always let the meat rest after grilling to ensure juicy results.
• Wipe down the cooktop with a grill scraper for easy cleanup.

Variations

1. Spicy Cajun Catfish: Add Cajun seasoning to the breadcrumb mixture and serve with a spicy remoulade.
2. Lemon-Herb Crusted Catfish: Mix chopped dill, parsley, and lemon zest into the breading for a fresh twist.
3. Tex-Mex Catfish: Incorporate crushed tortilla chips and cumin into the crust for a Southwestern flair.
4. Sweet Maple-Pecan Catfish: Add a tablespoon of maple syrup to the butter before mixing into the pecans for a sweet-savory contrast.
5. Parmesan-Pecan Catfish: Combine finely grated Parmesan with the pecan crust for a nutty-cheesy bite.

Best pairings

• Grilled asparagus with lemon butter (on the outer cooktop)
• Cast-iron grilled cornbread pancakes
• Char-grilled sweet corn with chili lime butter
• Classic coleslaw with a hint of vinegar
• Chilled white wine like Sauvignon Blanc or a hoppy pale ale

Conclusion

This Grilled Pecan-Crusted Oklahoma Catfish is a perfect example of how the Arteflame grill brings out extraordinary texture and taste in every dish. Using the reverse sear technique, you lock in juices and get the perfect crisp coating every time—all without needing pots, pans, or an oven!