Grilled Southern-Style Cornbread-Crusted Catfish
This recipe features tender catfish fillets coated with a savory Southern-style cornbread crust, grilled to perfection for a smoky, crispy exterior and juicy interior. Perfect for a flavorful dinner with classic Southern flair.
Ingredients
Check ingredients as you go.
- Catfish and Coating
- Seasoning
- Serving
Let’s make it
Preparation
Preheat the grill to medium-high heat, about 400°F (200°C). Lightly oil the grill grates to prevent sticking.
Preparation
In a shallow bowl, combine the crumbled cornbread with cayenne pepper, smoked paprika, garlic powder, onion powder, half the salt, and black pepper. Mix well to integrate the spices.
Preparation
Pour buttermilk into another shallow bowl. In a third bowl, place the all-purpose flour seasoned with the remaining salt.
Coating
Rinse and pat dry the catfish fillets. Dip each fillet first in seasoned flour, shaking off excess, then into the buttermilk, and finally press firmly into the spiced cornbread mixture, coating all sides evenly.
Grilling
Brush the grill grates with vegetable oil again. Place the coated catfish fillets on the hot grill. Grill for about 4-5 minutes per side or until the fish easily flakes with a fork and the crust is golden and crispy.
Finishing
Carefully remove the catfish from the grill. Let rest for a couple of minutes.
Serving
Serve the grilled cornbread-crusted catfish immediately with lemon wedges and a sprinkle of fresh chopped parsley if desired for garnish.
Tips & notes
Ensure the grill is properly preheated and oiled to prevent sticking. Press the cornbread coating firmly onto the fish to achieve a crispy crust. Use fresh buttermilk for the best flavor and moisture in the coating process.
Saving it for later
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing to maintain crust texture.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) for 10-12 minutes until warm, to help keep the crust crispy. Avoid microwaving as it can make the crust soggy.
