Growing up near the coast, grilled fish was always a big part of our weekend meals — but catfish has a special place in my kitchen. This BBQ catfish recipe is my go-to whenever I want something smoky, spicy, and satisfying without deep frying. It’s simple to prep, quick to cook, and absolutely perfect for summer nights when the grill is already fired up.
If you’ve only had catfish deep-fried with cornmeal, this version might surprise you — in the best way.
Why This Grilled BBQ Catfish Works So Well
Catfish is a surprisingly sturdy fish when it comes to grilling. It doesn’t fall apart as easily as some flaky white fish, so it’s perfect for cooking directly on a hot surface. Once you season it with a bold BBQ rub and finish it off with a generous basting of your favorite sauce, it’s everything you want from barbecue — but lighter and fresher.
I started making this version because I got a little tired of the fryer mess and wanted something a little cleaner without sacrificing flavor. Let’s just say it’s become a regular in my dinner rotation ever since.
My Tips for Great Grilled Catfish
After grilling more fish than I can count, here are a few things I’ve learned:
- Pick firm, fresh filets. I always look for thicker cuts because they hold up better on the grill. Avoid any that look too thin or uneven.
- Always rinse and dry. A quick rinse in cold water and a good pat dry with paper towels helps the oil and seasonings actually stick to the fish. Don’t skip this — it really makes a difference in how well the spices hold on.
- Oil is your friend. I usually go for olive oil, but any neutral oil you have will work. Rub it generously on both sides before adding the seasoning.
Let’s Talk BBQ Rub and Sauce
I have a little spice blend I mix up in small batches — a mix of paprika, garlic powder, brown sugar, cayenne, and a touch of dry mustard. Nothing fancy, but it hits just the right notes.
That said, if you’ve got a favorite store-bought rub, use it. And don’t skimp — coat both sides of the filet so the spices can form that slightly charred crust when they hit the heat.
As for sauce, use whatever smoky BBQ sauce you love. I’ve even mixed a little hot sauce into mine for an extra kick.
Grilling Catfish (The Easy Way)
I usually grill these on a flat-top surface, like a cast iron griddle on the grill — makes flipping way easier and reduces the chance of sticking. But if you’re using grill grates, just make sure they’re oiled really well. A fish spatula helps too.
Cook the filets for about 5 minutes per side, depending on thickness. Don’t move them around too much — just let them get that crust. After the first flip, I baste them with sauce and then give them one more quick brush just before pulling them off.
How I Serve This BBQ Catfish
This is one of those dishes that practically begs for simple sides. Here’s how I usually plate it:
- A scoop of buttery rice or grilled corn on the cob
- Fresh cucumber salad or coleslaw to keep things cool and crunchy
- And always, always a few hushpuppies on the side if I’ve got time
Sometimes I’ll even flake the fish into tacos with a little cabbage slaw and a drizzle of spicy mayo. It’s a great way to repurpose leftovers too.
Leftovers and Storage Tips
If you happen to have any catfish left (rare in my house), store it in an airtight container in the fridge for up to 2 days. You can gently reheat it in a pan or use it cold in a salad or wrap.
Avoid microwaving — it tends to dry the fish out and the smoky aroma can get a little overpowering in a small kitchen.
Barbecue Catfish
If you're craving something bold, smoky, and just a little messy (in the best way), this BBQ catfish is your weeknight hero. Perfect for the stovetop, outdoor grill, or a cast iron griddle — it’s quick, flavorful, and guaranteed to win over any fish fan.
Ingredients
- 4 to 6 boneless catfish fillets
- 1–2 tablespoons of your favorite BBQ dry rub
- ¼ cup BBQ sauce (any smoky-sweet blend works great)
- 2 tablespoons olive oil
Instructions
- Start by preheating your grill or griddle over medium-high heat. Lightly brush the surface with a bit of oil to keep the fish from sticking.
- Give your catfish fillets a quick rinse under cold water, then pat them dry with a paper towel. Drizzle a little olive oil over each piece, rubbing it in gently. Coat both sides generously with BBQ dry rub.
- Lay the fillets onto the hot surface and cook for about 3–5 minutes, or until the underside has nice grill marks and lifts easily. Flip the fish, then brush the cooked side with BBQ sauce.
- Let the second side cook another 3–5 minutes. Flip once more and give the other side a brush of sauce. When the fish flakes easily with a fork, it’s ready.
- Take it off the heat, cover lightly with foil, and let it rest for a few minutes before serving.
Notes
- Serve warm with a crisp salad or some zesty slaw on the side. It’s also fantastic tucked into soft buns for BBQ fish sandwiches.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 405Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 143mgSodium 463mgCarbohydrates 8gFiber 0gSugar 6gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQ
Can I make this with frozen catfish?
Yes, just thaw it completely and pat it dry. Extra moisture will prevent that nice crust from forming.
What if I don’t have a grill?
Use a stovetop grill pan or even a cast iron skillet. The key is high heat and letting the rub sear properly.
Can I use another type of fish?
Sure — tilapia, swai, or even snapper works. Just adjust cooking time based on thickness.
How spicy is this recipe?
That’s up to you. The base rub is flavorful but not hot — add cayenne or hot sauce if you want to turn up the heat.
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