Cracker Barrel Spicy Grilled Catfish Recipe

Cracker Barrel Spicy Grilled Catfish features firm white fish fillets coated in a zesty dry rub of Old Bay, paprika, and garlic. This recipe delivers a bold, smoky flavour with a charred exterior that remains tender and flaky on the inside.

If you do nothing else, pat your fish fillets bone-dry with kitchen roll before you even touch the spices. The first time I made this, I was in a rush and the moisture on the fish turned my rub into a soggy paste that never crisped up. Now I make sure the surface is completely dry so the spices can form a proper crust that grips the flesh.

The Old Bay seasoning is doing more work than you’d think because it provides that specific celery salt and pimento heat that defines Southern seafood. Without it, the fish tastes flat, but with it, the mild sweetness of the catfish really stands out. I’ve tried a few versions of grilled catfish and this one is the one I keep going back to because it’s fast enough for a Tuesday night but tastes like a weekend treat.

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Cracker Barrel Spicy Grilled Catfish Ingredients

• 4 catfish fillets (about 175g/6oz each)
• 1 tsp Old Bay seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 2 tbsp vegetable oil or butter, for the pan

How To Make Cracker Barrel Spicy Grilled Catfish

1. Create the rub: Whisk the Old Bay seasoning, paprika, garlic powder, salt, and black pepper together in a small bowl until the colour is uniform. This dry mixture will create the savoury crust that protects the fish from the high heat.
2. Prep the fish: Dry the catfish fillets thoroughly using kitchen roll to remove any leftover packing liquid. Sprinkle the spice mixture over both sides of each fillet and use your fingers to press the rub firmly into the meat so it doesn’t fall off during cooking.
3. Heat the surface: Place a large cast-iron skillet over a medium-high heat and add the vegetable oil or butter. Wait until the fat is shimmering and hot enough to sizzle the moment the fish touches the metal.
4. Sear: Lay the fillets into the hot skillet and leave them alone to cook for 5 minutes. Do not try to move or slide the fish around the pan during this time, as the crust needs to set and naturally release from the surface.
5. Flip and finish: Use a wide spatula to carefully turn the fillets over and cook for a further 5 minutes on the second side. You will know the fish is done when it is opaque all the way through and the thickest part flakes easily when pressed with a fork.
6. Serve: Remove the pan from the hob and squeeze the fresh lemon juice directly over the sizzling fillets. The steam from the juice helps loosen the crust from the pan and adds a bright finish to the spicy coating.

Recipe Tips

• Use a heavy pan. A cast-iron skillet is the best choice for this recipe because it holds heat much better than thin stainless steel. This steady temperature is what creates the dark, charred crust without overcooking the delicate centre of the fish.
• Wait for the release. If you try to flip the catfish and it feels stuck, give it another thirty seconds. The fish will naturally let go of the pan once the crust has properly formed and browned.
• Avoid overcrowding the skillet. If your pan isn’t large enough for all four fillets, cook them in two batches. Putting too much cold fish in the pan at once will drop the temperature and cause the fillets to stew in their own juices.
• Keep the skin off. For the best results with this specific spice rub, use skinless fillets. This allows the seasoning to penetrate both sides of the meat and ensures every bite has the same level of spice.
• Check for doneness early. Thinner fillets may only need 3 or 4 minutes per side. As soon as the meat looks white and loses its translucent appearance, it’s time to take it off the heat.

What To Serve With Spicy Grilled Catfish

This spicy fish goes perfectly with classic Southern sides like a scoop of creamy coleslaw or some buttery boiled corn on the cob. The cool crunch of the cabbage helps balance the heat from the paprika and Old Bay.

For a more substantial dinner, serve it on a bed of long-grain rice or with a side of thick-cut chips. A small bowl of tartar sauce or a drizzle of melted garlic butter also makes a lovely addition for dipping.

How To Store Spicy Grilled Catfish

Fridge

Store any leftover fillets in an airtight container for up to two days. Keep the lemon wedges separate so the acid doesn’t continue to “cook” the fish and turn the texture mushy.

Reheat

Warm the fish in a dry frying pan over a medium heat for about 2 minutes per side until heated through. Using the microwave is a bad idea as it will make the fish rubbery and the spicy crust will go soft.

Freeze

You can freeze the cooked fillets in a freezer bag for up to one month, though the texture is never quite as good as fresh. Thaw them in the fridge overnight before reheating in a hot pan to refresh the crust.

Cracker Barrel Spicy Grilled Catfish Nutrition Facts

• Calories: 195
• Protein: 26g
• Fat: 9g
• Carbohydrates: 2g
• Sugar: 0g
• Sodium: 580mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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