Skillet-Grilled Catfish
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
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
Reviews
I catch and cook l Love 3to4lb'Channel cat the best fried or stove top grilled Gorge Forman Forman dose the job with butter flavored Pam.
Just say NO to any farm raised fish!
I cooked the fish on the stove top in a cast iron skillet, not on a grill rack. Crispy, flaky, and delicious. I served with my Cheesy Rice Casserole.
My family enjoyed it. They normally don't care for catfish, but this recipe tasted very good. After each batch, I wiped the iron skillet clean so the leftover remnants wouldn't burn during the next batch. I was able to cover 4 lbs of catfish with the coating. I didn't use thyme or basil and only used black pepper because that's all I had on hand. Also, I used my stove slightly above a medium heat rather than using the skillet on the grill. The filets cooked for about 5 minutes on each side.
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!
Use the full amount of butter or your fish will stick to the pan! This has a great flavor.