Total TimePrep/Total Time: 25 min.
- 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
- 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, until fish just begins to flake easily with a fork, 5-10 minutes on each side.
Nutrition Facts6 ounce-weight: 222 calories, 15g fat (8g saturated fat), 51mg cholesterol, 366mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 8g protein.
Jul 21, 2019
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.
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!
Jul 13, 2010
Use the full amount of butter or your fish will stick to the pan! This has a great flavor.