Skillet-Grilled Catfish Recipe

5 2 2
Skillet-Grilled Catfish Recipe
Skillet-Grilled Catfish Recipe photo by Taste of Home
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Skillet-Grilled Catfish Recipe

Read Reviews
5 2 2
Publisher Photo
You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. The Cajun flavor is great! —Traci Wynne, Denver, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon pepper
  • 4 catfish fillets (6 to 8 ounces each)
  • 1/4 cup butter

Directions

In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.
Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 5-10 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Skillet-Grilled Catfish in Taste of Home June/July 2005, p40

Nutritional Facts

6 ounce-weight: 222 calories, 15g fat (8g saturated fat), 51mg cholesterol, 366mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 8g protein.

  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon pepper
  • 4 catfish fillets (6 to 8 ounces each)
  • 1/4 cup butter
  1. In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.
  2. Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 5-10 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Skillet-Grilled Catfish in Taste of Home June/July 2005, p40

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Reviews forSkillet-Grilled Catfish

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MY REVIEW
mumsay User ID: 7742579 59169
Reviewed Jul. 15, 2014

"I followed the recipe exactly, using the lesser amounts of the peppers. It turned out great, but I may use 1/2 tsp. cayenne pepper next time to turn up the heat a little. Also, I pan fried the fish using the full amount of butter instead of grilling. Yummy!"

MY REVIEW
LauraManning User ID: 968398 116598
Reviewed Jul. 13, 2010

"Use the full amount of butter or your fish will stick to the pan! This has a great flavor."

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