This is a straightforward homemade version of Cracker Barrel’s spicy grilled catfish — seasoned up with Old Bay and garlic powder, then grilled or pan-fried till golden and flaky. It’s fast, bold, and kinda addictive. Bonus: barely any cleanup.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 10 mins
- Flavor: peppery, garlicky, a lil smoky
- Great for: weeknights, cheap eats, southern cravings
Why I Like This Recipe
Not gonna lie — I used to only eat catfish when someone’s uncle made it at a cookout. Then I found this spice combo and now I’m casually frying up fillets on a Tuesday night like it’s no big deal. It’s spicy but not scary, and grilling it? Smells so good it’ll have your neighbors sniffing the air.
Ingredients
- 4 catfish fillets
- 1 tsp Old Bay seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 lemon (cut in half, squeeze it like you mean it)
How To Make Spicy Grilled Catfish
- Mix the rub: Old Bay, paprika, garlic powder, salt, pepper — toss it all in a bowl. Done.
- Season your fish: Pat catfish dry (seriously, do it), rub that spice mix all over both sides.
- Pick your heat: Grill or cast iron skillet. Oil or butter, whatever you’ve got.
- Cook time: 5 mins a side — don’t move it too much or it’ll fall apart. Let it chill and sear.
- Serve: Hit it with lemon juice. That tangy finish? Yes please.
Tips for Success
- Dry the fillets before seasoning — helps the crust stick.
- Don’t walk away while it cooks — it’s quick.
- Use butter for flavor, oil for crisp. Both = chef’s kiss.
- Lemon at the end. Non-negotiable.
Storage and Reheating
- Fridge: Wrap it up, eat within 2 days.
- Reheat: Warm it in a pan or air fryer. Oven works too, but not as crispy.
- Microwave: Only if you’re desperate and out of forks.
FAQs
Yup. Or trout, or salmon — just adjust cook times.
Mix paprika + celery salt + cayenne + black pepper = close enough.
Just cut the Old Bay in half. Still flavorful, just chillier.
Yep, just fully thaw it and pat dry. Water’s the enemy here.
Rice, coleslaw, cornbread, or just by itself with lemon and good vibes.
Common Mistakes and How to Dodge Them
- Forgetting to dry the fish: Moisture messes with searing. Press it with paper towels.
- Overcooking it: It’s thin. It cooks fast. Set a timer.
- Skimping on seasoning: Be generous. Catfish is mild and needs the boost.
- Using a cold pan: Preheat first. Always.
- Skipping the lemon: Yes, I’m mentioning it again. It matters.
Nutrition Facts (Per Fillet)
- Calories: 225
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 420mg
- Potassium: 310mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
Spicy Grilled Catfish Recipe
Course: DinnerCuisine: SouthernDifficulty: Easy4
servings5
minutes10
minutes225
kcalJuicy, well-seasoned catfish with a golden crust and a little heat — ready in 15 minutes, whether grilled or fried.
Ingredients
4 catfish fillets
1 tsp Old Bay seasoning
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 lemon (cut in half, squeeze it like you mean it)
Directions
- Mix spices together in a bowl.
- Pat fillets dry, season both sides with rub.
- Heat grill or cast iron skillet with oil or butter.
- Cook fillets 5 mins each side until flaky.
- Finish with lemon juice and serve hot.
Notes
- Use butter if pan-frying — flavor boost.
- Let the fillets rest a minute before serving.
- Good hot or room temp — even better on a sandwich.
