Cajun Grilled Catfish on Arteflame – North Dakota Style

Introduction

Bring bold Cajun flavor to your backyard with this North Dakota-style grilled catfish recipe using the Arteflame grill. With a smoky sear from the center grill grate and even, juicy cooking on the flat top griddle, this catfish offers steakhouse-level quality and Southern sizzle—all without ever burning the food. This recipe makes full use of the Arteflame’s unique searing and temperature zones, making it the perfect summer favorite or year-round grilling go-to.

Ingredients

• 4 catfish fillets
• 2 tablespoons melted butter
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins soaked in vegetable oil into the center of your Arteflame grill.
2. Stack firewood over top of the napkins and light them with a match or lighter.
3. Let the grill heat up for about 20 minutes. The center grate will reach over 1,000°F for perfect searing.

Step 2: Prepare the Catfish

1. Pat your catfish fillets dry with paper towels.
2. In a small bowl, mix Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
3. Brush each fillet with melted butter, then generously coat all sides with the spice blend.

Step 3: Sear on the Center Grate

1. Place the catfish fillets onto the center grill grate for 1-2 minutes per side to sear and lock in the juices.
2. Once both sides are seared, move the fillets onto the flat top cooktop surrounding the grate.

Step 4: Grill to Doneness

1. Let the fillets cook on the flat griddle until they reach an internal temperature of 130°F.
2. Remove the catfish from the grill when the internal temperature is 130°F. It will carry over to 145°F, the safe temperature for fish, as it rests.

Step 5: Serve

1. Let rest for 5 minutes, then serve with lemon wedges and your favorite side dishes.

Tips

• Use butter instead of oil for better flavor and juicier results.
• Place vegetables like corn, asparagus, or sliced bell peppers on the outer areas of the flat cooktop to grill at the same time.
• A fish spatula works best when flipping delicate fillets like catfish.
• Always move meat to the cooktop after searing to prevent overcooking.
• The hotter center of the cooktop is great for browning, while the outer edges are ideal for slow finishing.

Variations

1. Blackened Catfish: Add more cayenne and a dash of brown sugar for crispier, spicier crust.
2. Lemon-Herb Catfish: Swap Cajun seasoning with lemon zest, thyme, and dill for a lighter, herbaceous profile.
3. Smoked Maple Catfish: Brush with maple syrup and use a mild BBQ rub for a sweet and smoky twist.
4. Tex-Mex Catfish: Mix in cumin, chili powder, and lime zest for South-of-the-border flair.
5. Asian-Inspired Catfish: Use a glaze of soy sauce, sesame oil, and ginger for a flavorful umami-packed version.

Best Pairings

• Grilled corn with lime butter
• Cast iron-style griddled sweet potatoes
• Garlicky grilled asparagus
• Peach or mango salsa
• Cold craft beer or dry Riesling

Conclusion

This North Dakota Cajun grilled catfish is the perfect balance of bold spice and tender texture, achieved through the power of flame and steel that only the Arteflame grill provides. Whether you're hosting a summer cookout or just craving something unforgettable on a weeknight, this recipe is a must-grill.