Best Blackened Catfish on the Grill | Easy & Flavor-Packed Recipe

🔥 Crispy Blackened Catfish on the Grill – A Southern Classic Done Right

If you’re looking for the best blackened catfish recipe that brings bold flavor, crispy edges, and juicy, flaky fish—this one’s for you. Whether you’re cooking your latest catch or grabbing fresh fillets from the market, this is hands-down the best recipe for grilled catfish I’ve ever used.

🐟 Why This is the Best Blackened Catfish Recipe

Blackened catfish is a Southern favorite for a reason. It’s smoky, spicy, and full of character. What makes this version stand out is the perfect blend of seasoning, the high-heat grill method, and that deep char without drying the fish out.

This is fishing-trip food at its finest—easy to prep, fast to cook, and unforgettable on the taste buds.

🔥 Ingredients

• 4 catfish fillets (skinless, fresh or thawed)
• 2 tablespoons melted butter or olive oil (for brushing)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust for heat)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• Fresh lemon wedges (for serving)

🧂 Pro Tip: Want to make it even better? Try this with SPG Gold or Texas Trail Dust for a next-level blackened crust.

Printable PDF Version Click Here

🔥 How to Make Blackened Catfish on the Grill

1. Preheat your grill
You want it hot—around 450°F to 500°F. Cast iron or a flat-top grill grate works best for that signature sear.

2. Make the blackening seasoning
Mix all your dry spices in a small bowl. This is your flavor-packed rub.

3. Prep the catfish
Pat fillets dry with paper towels. Brush both sides with melted butter or oil, then coat generously with the seasoning mix.

4. Grill it up
Place fillets directly on the hot grate or cast iron. Cook 3–4 minutes per side, flipping once. You're looking for a crispy, blackened crust and flaky inside.

5. Serve
Squeeze fresh lemon over the top and serve hot with your favorite sides—slaw, corn casserole, or grilled veggies.

This recipe was built for folks who fish. Whether you’re cooking over a campfire, a portable grill, or back at home after a successful day on the water, this method is quick, flavorful, and mess-free. It’s also a great way to show off your catch—especially when paired with a cold beer and a lakeside view.

🔁 Variations to Try

• Swap catfish for redfish, bass, or crappie.
• Use a grill pan indoors when the weather’s not cooperating.
• Slice the fillets for blackened fish tacos.

✅ Final Thoughts

This is more than just a good recipe—it’s the best blackened catfish recipe I’ve found for the grill. It’s simple, reliable, and delivers restaurant-quality flavor whether you’re at the lake or in your backyard.

So the next time you’ve got fresh catfish on hand, fire up the grill and bring the heat. You won’t regret it.

If you like castin’ lines and cookin’ good food, you’ll feel right at home over at BBQ by Biggs. We’ve got bold rubs, down-home recipes, and plenty of fire-kissed flavor to go with your latest catch.

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