Grilled Southern Catfish with Cajun Spice Rub
A flavorful Southern-style grilled catfish featuring a bold Cajun spice rub. This medium-difficulty dinner recipe pairs the smoky char of the grill with vibrant spices for a family-friendly meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Cajun Spice Rub
- Garnish & Serving
Let’s make it
Preparation
Preheat the grill to medium-high heat, about 400°F (204°C). Clean and oil the grill grates lightly using half of the olive oil.
Cajun Spice Rub
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper to make the Cajun spice rub.
Preparation
Brush both sides of each catfish fillet with the remaining olive oil to prevent sticking and help the spices adhere.
Seasoning
Sprinkle the Cajun spice rub generously over both sides of all catfish fillets, pressing gently to adhere the spices.
Grilling
Place the seasoned catfish fillets on the preheated grill. Cook for 4-5 minutes per side, turning carefully once, until the fish is opaque and flakes easily with a fork.
Resting
Remove the catfish from the grill and let it rest for 2 minutes to allow the juices to redistribute and flavors to settle.
Serving
Serve the grilled catfish hot, garnished with chopped fresh parsley and lemon wedges on the side for squeezing over the fish.
Tips & notes
Ensure the grill is hot and well-oiled before placing the fish to prevent sticking. Use a fish spatula to carefully flip the fillets. Adjust cayenne pepper to your preferred spice level.
Saving it for later
Store leftover grilled catfish in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days for best freshness.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of water or in a microwave covered with a microwave-safe lid to retain moisture. Heat until just warmed through to avoid drying out.
