Grilled catfish is one of those dishes that feels special without being complicated. It cooks quickly, tastes bright and savory, and pairs well with just about any side. This version uses a simple marinade that keeps the fish moist and adds a smoky, citrusy kick.
You’ll get crisp edges, tender flakes, and a clean finish. If you’re new to grilling fish, this is a forgiving place to start.
What Makes This Recipe So Good
- Fast and foolproof: Catfish cooks in under 10 minutes, and the marinade does most of the flavor work.
- Balanced flavor: Lemon, garlic, paprika, and a touch of honey bring smoky, bright, and savory notes without overpowering the fish.
- Juicy texture: The light oil and quick cook keep the fillets tender, not dry.
- Flexible: Works on a gas grill, charcoal, or a grill pan on the stove.
- Budget-friendly: Catfish is affordable and widely available, fresh or frozen.
Ingredients
- 4 catfish fillets (about 6–8 ounces each), skinless
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice (plus extra wedges for serving)
- 1 tablespoon honey (or maple syrup)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder (or 2 minced garlic cloves)
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon cayenne or red pepper flakes (optional, for heat)
- 1 tablespoon chopped fresh parsley or cilantro (for garnish)
- Neutral oil for the grill grates (canola or avocado)
How to Make It
- Prep the fillets: Pat the catfish dry with paper towels. Dry fish browns better and sticks less.
If your fillets are very thick at one end, lightly butterfly or trim for even cooking.
- Make the marinade: In a small bowl, whisk olive oil, lemon juice, honey, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using.
- Marinate briefly: Place the fillets in a shallow dish or zip-top bag, pour the marinade over, and coat well. Let sit for 15–30 minutes at room temperature. Do not go much longer or the citrus can make the texture soft.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F).
If using a grill pan, preheat over medium-high until very hot. Clean and oil the grates with a wad of paper towel dipped in neutral oil.
- Grill the first side: Place the catfish on the grill, presentation side down. Close the lid and cook for 3–4 minutes without moving.
Look for light grill marks and edges turning opaque.
- Flip carefully: Use a thin spatula to release the fish and flip. If it resists, give it another 30 seconds; it will release when seared properly.
- Finish cooking: Grill the second side for 2–4 minutes, depending on thickness. The fish is done when it flakes easily and reaches an internal temperature of 145°F.
- Rest and garnish: Transfer to a plate, rest 2 minutes, then squeeze with fresh lemon and sprinkle with chopped parsley or cilantro.
Taste and add a pinch of salt if needed.
- Serve: Pair with coleslaw, grilled corn, rice, roasted potatoes, or a simple tomato-cucumber salad.
How to Store
- Refrigerate: Store cooled grilled catfish in an airtight container for up to 3 days.
- Reheat: Warm gently in a 300°F oven for 8–10 minutes or in a covered skillet over low heat. Avoid microwaving on high, which can dry it out.
- Freeze: For best texture, enjoy fresh. If you must freeze, wrap tightly and freeze up to 2 months.
Thaw overnight in the fridge and reheat gently.
- Leftover ideas: Flake into tacos, rice bowls, or mix with a little mayo, celery, and lemon for a quick fish salad.
Health Benefits
- Lean protein: Catfish is a good source of high-quality protein with relatively low calories.
- Omega-3 and omega-6 fats: While catfish is moderate in omega-3s, it still contributes healthy fats that support heart and brain health.
- Vitamin B12 and selenium: Helps with energy metabolism and antioxidant support.
- Grilling keeps it light: Minimal oil and high heat yield big flavor without heavy breading or frying.
What Not to Do
- Don’t skip drying the fish: Excess moisture leads to sticking and poor browning.
- Don’t over-marinate in acid: More than 30 minutes with lemon can make the texture mushy.
- Don’t cook over low heat: You’ll lose sear and risk sticking. Aim for medium-high heat.
- Don’t force the flip: If it clings to the grate, give it another moment to release.
- Don’t overcook: Catfish dries out fast. Pull it at 145°F or when it flakes easily.
Recipe Variations
- Cajun style: Swap paprika, onion, and garlic powders for 1–1.5 tablespoons Cajun seasoning.
Add lemon at the end.
- Herb and garlic: Use olive oil, minced garlic, lemon zest, chopped thyme and parsley, and a pinch of chili flakes.
- Honey-lime: Replace lemon juice with lime and add 1 teaspoon soy sauce for a sweet-tangy glaze.
- Blackened on a skillet: Rub fillets with melted butter and blackening seasoning, then cook in a very hot cast-iron skillet instead of the grill.
- Smoky chipotle: Blend olive oil, lime juice, adobo sauce from chipotles, cumin, and a touch of brown sugar.
- Mediterranean: Use olive oil, lemon, oregano, garlic, and a sprinkle of capers after grilling.
FAQ
Can I use frozen catfish?
Yes. Thaw it overnight in the refrigerator, then pat dry very well before marinating. Excess water is the main reason fish sticks and steams instead of sears.
How do I keep catfish from sticking to the grill?
Start with clean, hot grates and oil them well.
Pat the fish dry, use a light coating of oil in the marinade, and let it sear before flipping. A thin fish spatula helps.
What if I don’t have a grill?
Use a grill pan or cast-iron skillet over medium-high heat. You’ll still get a nice sear.
An oven broiler is another option; position the rack 6 inches from the heat and cook 4–6 minutes per side.
How do I know when it’s done?
The fillet should flake easily with a fork, look opaque throughout, and register 145°F in the thickest part. Pull it a minute early if you prefer slightly more tender fish; it will carryover cook.
What sides go best with grilled catfish?
Try coleslaw, grilled vegetables, herbed rice, cornbread, potato salad, or a fresh green salad. A quick corn-tomato relish with lime is also great.
Is farmed catfish okay to use?
Yes.
Farmed U.S. catfish is widely available, consistent in flavor, and a responsible choice. Just choose fresh-smelling fillets with a firm texture.
Can I make this without honey?
Absolutely. Skip the honey or use maple syrup.
If you want no sweetness, just leave it out. The lemon and spices still shine.
What if my fillets are very thin?
Reduce the cook time to 2–3 minutes per side. Thin fillets cook fast, so watch closely to avoid drying them out.
In Conclusion
This grilled catfish recipe is simple, fast, and full of clean, bright flavor.
A quick marinade and hot grill do all the heavy lifting, giving you tender fish with just the right char. Keep a few lemons on hand, a solid spatula nearby, and you’re set for an easy weeknight dinner or a relaxed weekend cookout. Serve it with fresh sides, and you’ve got a meal that feels both light and satisfying.