Oklahoma Grilled Catfish Fillets on Arteflame

Introduction

There’s nothing quite like a perfectly grilled catfish fillet—crispy on the outside, flaky and juicy on the inside. Inspired by Oklahoma flavors, this catfish recipe brings a zesty Cajun kick and smoky finish using the Arteflame grill. The intense, center-sear at 1,000°F locks in natural juices, while the wide flat-top griddle ensures even cooking without flare-ups. Whether you're cooking for a casual weeknight or a bold backyard feast, this Southern classic is elevated with simplicity and bold, unbeatable flavor.

Ingredients

• 4 fresh catfish fillets, skinless
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 4 tbsp unsalted butter, melted
• Lemon wedges, for serving
• Fresh chopped parsley for garnish
• Optional: dash of cayenne for extra heat

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 center fire area of the Arteflame grill.
3. Stack dry firewood over the soaked napkins.
4. Light the napkins and let the fire build for about 20 minutes until the cooktop and center grate are hot.

Step 2: Season the Catfish Fillets

1. Pat the catfish fillets dry with a paper towel.
2. In a bowl, mix Cajun seasoning, smoked paprika, garlic powder, salt, pepper, and optional cayenne.
3. Brush each fillet with melted butter on both sides.
4. Evenly sprinkle the seasoning blend over both sides of each fillet.

Step 3: Sear the Catfish on the Center Grill Grate

1. Place each fillet on the center grill grate at high sear (1,000°F).
2. Sear each side for 1.5 to 2 minutes to get a crispy crust and lock in juices.
3. Flip carefully using a wide spatula.

Step 4: Finish Cooking on the Flat Cooktop

1. Slide the seared fillets from the center grate onto the flat cooktop griddle near the center for higher heat or move outward for gentler cooking.
2. Cook for an additional 4–5 minutes, flipping halfway through, until the internal temperature reaches 130°F (for a target of 145°F).
3. Remove and rest the fillets to let carryover cooking finish the job.

Step 5: Serve and Garnish

1. Plate the catfish and drizzle with a bit of extra melted butter.
2. Garnish with fresh parsley and lemon wedges.
3. Serve immediately while crispy, hot, and aromatic.

Tips

• Always let your grill reach full temperature before placing the fish on the grate.
• Butter not only adds flavor but promotes crisp caramelization on the flat cooktop.
• Use a fish spatula for better control when flipping delicate fillets.
• Remove fillets at 130°F to rest and reach perfect 145°F doneness without drying out.
• Add a splash of lemon juice during the last minute of grilling for fresh tang.

Variations

1. Lemon Herb Catfish: Use a blend of rosemary, thyme, lemon zest, and garlic butter instead of Cajun seasoning for a fresh Mediterranean twist.
2. Bacon-Wrapped Catfish: Wrap fillets with thin strips of bacon before searing for smoky, salty depth and a crispy finish.
3. Blackened Catfish: amp up the Cajun spice with extra cayenne and cook exclusively on the hot center grate for bold, blackened crust.
4. Sweet and Spicy Catfish: Glaze fillets with a mix of honey, sriracha, and lime before moving to the flat top.
5. Creole Mustard Catfish: Mix Creole mustard and butter as a basting sauce while cooking on the griddle.

Conclusion

This Oklahoma-style grilled catfish recipe is bold, flavorful, and easy to master on the Arteflame grill. From fiery sear to gentle griddle cook, each step adds layers of texture and taste. By using the reverse sear method and all the benefits of the Arteflame grilling zones, you’ll turn every fillet into a work of sizzling art.

Best pairings

• Griddled corn on the cob with garlic butter
• Coleslaw with vinegar-based dressing for balance
• Cast-iron skillet-style cornbread made on the cooktop
• Grilled okra or asparagus on the outer griddle zone
• Sweet tea, lemonade, or a crisp white wine like Sauvignon Blanc