18 Catfish BBQ Recipes for Your Summer Cookout

O, summer is here and it’s time to fire up the grill! If you’re looking to spice up your cookout with something beyond burgers and hot dogs, these 18 catfish BBQ recipes are exactly what you need. From zesty lemon pepper to smoky Cajun, there’s a flavor for every taste. Let’s dive in and make this summer sizzle!

Grilled Catfish with Lemon Pepper

Lately, I've been obsessed with grilling catfish—it's so quick and takes on flavor like a champ. This lemon pepper version is my go-to for summer cookouts because it's bright, buttery, and never fails to impress. Plus, it’s ready in under 30 minutes!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 1 tablespoon olive oil
• 2 teaspoons lemon pepper seasoning
• 1/2 teaspoon salt

For the Lemon Pepper Butter

• 3 tablespoons unsalted butter
• 1 clove garlic, minced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

1. Pat the catfish fillets dry with paper towels. This helps the seasoning stick and ensures a crispy exterior.
2. Brush both sides of each fillet with olive oil. Sprinkle evenly with lemon pepper seasoning and salt. Let sit at room temperature for 10 minutes while you preheat the grill.
3. Preheat a gas grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
4. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the lemon juice and lemon zest. Remove from heat and set aside.
5. Place the catfish fillets on the grill, skin side down if they have skin. Grill for 4-5 minutes without moving (this helps get nice grill marks and prevents sticking).
6. Flip the fillets carefully using a wide spatula. Grill for another 4-5 minutes, until the fish is opaque and flakes easily with a fork. Tip: Catfish is done when it reaches 145°F internal temperature.
7. Transfer the grilled catfish to a serving platter. Brush generously with the lemon pepper butter. Let rest for 2 minutes before serving. Enjoy with extra lemon wedges if desired.

Honestly, the combination of the smoky char and the tangy butter sauce is irresistible. The catfish stays juicy and flaky, while the lemon pepper adds just the right kick. I love serving it over a bed of arugula or with grilled corn on the cob for a complete summer meal. You’re going to make this on repeat!

Cajun Blackened Catfish

Since I first tried blackened catfish on a trip to New Orleans, I've been obsessed with recreating that spicy, smoky crust at home. This version uses a homemade Cajun creole seasoning that’s perfect for outdoor BBQ — trust me, your grill will thank you.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

Cajun Creole Seasoning

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp salt

Catfish and Coating

• 4 catfish fillets (about 6 oz each)
• 1/4 cup melted butter

For Serving

• Lemon wedges
• Fresh parsley, chopped

Instructions

1. In a small bowl, combine all seasoning ingredients: paprika, garlic powder, onion powder, cayenne, oregano, thyme, black pepper, white pepper, and salt. Mix well.
2. Pat the catfish fillets dry with paper towels. I always do this to help the seasoning stick better. Brush both sides generously with melted butter.
3. Sprinkle the seasoning mixture evenly over both sides of each fillet, pressing gently to adhere. Let rest for 5 minutes while you heat your pan.
4. Preheat a cast-iron skillet or grill pan over high heat until smoking hot. Alternatively, preheat your outdoor grill to high. Tip: The smoking heat is key for that blackened crust!
5. Carefully place the seasoned catfish fillets in the hot skillet or on the grill. Cook for 4 minutes without moving — don't peek, let that crust form.
6. Flip the fillets using a thin spatula. Cook for another 4 minutes, or until the fish flakes easily with a fork. If using a grill, close the lid to keep heat consistent.
7. Remove from heat and serve immediately with lemon wedges and a sprinkle of fresh parsley.

Picture this: the smoky, spicy crust gives way to tender, flaky catfish that’s buttery and mild inside. Serve it over a bed of creamy coleslaw or with classic red beans and rice for a true Louisiana-style feast. Perfect for a summer BBQ — or any night you crave bold flavor.

Honey Glazed Catfish

Memorial Day weekends call for something special on the grill, and this honey glazed catfish delivers every time. It’s smoky, sweet, and incredibly easy—perfect for feeding a crowd without breaking a sweat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Glaze

• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Make sure the grates are clean and lightly oiled with a paper towel dipped in olive oil to prevent sticking. (Tip: oil the grates when cold, then heat.)
2. Pat the catfish fillets dry with paper towels. Season both sides evenly with salt and pepper. Drizzle with olive oil and rub it in. (Tip: drying the fish ensures better browning.)
3. In a small bowl, whisk together honey, soy sauce, minced garlic, melted butter, and lemon juice until smooth. This is your glaze.
4. Place the seasoned fillets on the hot grill, skin side down if they have skin. Cook for 6 minutes without moving them. (Tip: don't flip too early—when the fish releases easily, it's ready to turn.)
5. Brush the tops generously with the honey glaze using a basting brush. Flip the fillets carefully with a fish spatula. Cook for another 6 minutes, brushing again with glaze after flipping. (Tip: watch for caramelization—but not burning—adjust heat if needed.)
6. Remove the catfish from the grill and brush with any remaining glaze. Let rest for 2 minutes before serving. (Tip: resting allows juices to redistribute.)

Nothing beats the sweet-savory balance of this honey glazed catfish, with a hint of lemon and garlic. Serve it with a side of creamy coleslaw and buttermilk cornbread for a complete Southern summer meal. Trust me, your guests will be asking for the recipe!

Spicy Catfish Tacos with Mango Salsa

Grilling catfish is something I always look forward to when summer rolls around—it's quick, forgiving, and takes on smoky flavor beautifully. These spicy catfish tacos with fresh mango salsa are my go-to for backyard cookouts because they feel festive without being fussy. I still remember the first time I made them for a Fourth of July party; the mango salsa disappeared before the fish even hit the table.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the catfish

• 1 lb catfish fillets
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil

For the mango salsa

• 1 ripe mango, diced
• ¼ cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt

For serving

• 8 small corn or flour tortillas
• Sour cream or crema (optional)
• Avocado slices (optional)

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Tip: Clean and oil the grates well—catfish is delicate and can stick.
2. In a small bowl, whisk together chili powder, cumin, garlic powder, salt, and cayenne. Pat the catfish fillets dry, then brush both sides with olive oil. Sprinkle the spice mixture evenly over the fillets, pressing lightly to adhere.
3. Place the catfish on the hot grill. Cook for 4–5 minutes per side, until the fish is opaque and flakes easily with a fork. Tip: Don't move the fish too early; let it sear for a few minutes before flipping to get those beautiful grill marks.
4. While the fish cooks, make the mango salsa: Combine diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a medium bowl. Stir gently and set aside.
5. Warm the tortillas on the grill for about 30 seconds per side, until lightly charred and pliable. Tip: If you're cooking in batches, wrap the warmed tortillas in foil to keep them soft.
6. Remove the catfish from the grill and let it rest for 2 minutes, then flake into large chunks with a fork.
7. Assemble the tacos: Place a generous portion of catfish in each tortilla, top with mango salsa, and add a dollop of sour cream or a few avocado slices if desired. Serve immediately.

Lime juice really brightens up the salsa, and the spicy kick from the cayenne balances perfectly with the sweet mango. I love serving these tacos with extra lime wedges and a cold beer—they disappear fast at any cookout.

Catfish Po’ Boy Sandwiches

There’s nothing quite like a crispy, golden catfish po’ boy piled high on soft French bread with a tangy remoulade sauce. For me, this sandwich is the ultimate summer BBQ centerpiece—it’s messy, satisfying, and always a hit at backyard gatherings. I’ve tweaked this recipe over the years to get that perfect crunch without drying out the fish.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the remoulade sauce

• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp ketchup
• 1 tsp hot sauce (like Tabasco)
• 1 tsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tbsp finely chopped pickles
• 1 tbsp capers, chopped

For the catfish

• 1 lb catfish fillets, cut into 4 portions
• 1 cup buttermilk
• 1 tbsp hot sauce (optional, for soaking)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying (about 2 cups)

For assembling

• 4 French bread rolls (about 6 inches each)
• Lettuce, shredded
• Tomato, sliced
• Pickles, optional

Instructions

1. Make the remoulade: In a small bowl, whisk together mayonnaise, Creole mustard, ketchup, hot sauce, lemon juice, paprika, cayenne, chopped pickles, and capers. Cover and refrigerate while you prepare the catfish.
2. In a shallow dish, combine buttermilk and 1 tbsp hot sauce (if using). Add catfish fillets and let soak for 10 minutes (don’t skip this—it tenderizes the fish and helps the coating stick).
3. In another shallow dish, whisk cornmeal, flour, garlic powder, onion powder, salt, and black pepper.
4. Heat about 1 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pot to 350°F (use a thermometer for accuracy).
5. While oil heats, remove catfish from buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing gently to adhere. Shake off excess.
6. Carefully place 2 fillets into the hot oil. Fry for 4-5 minutes per side, until golden brown and cooked through (internal temp 145°F). Drain on a wire rack over paper towels. Repeat with remaining fillets.
7. Split French bread rolls and lightly toast them on a dry skillet or under the broiler, cut side up, until golden (about 2 minutes).
8. To assemble: Spread a generous layer of remoulade on both halves of each roll. Layer with shredded lettuce, tomato slices, pickles (if using), and a fried catfish fillet.
9. Serve immediately while the fish is still crispy.

Just like that, you’ve got a po’ boy that rivals any New Orleans deli. The crunch of the cornmeal crust gives way to flaky, juicy catfish, while the remoulade adds a creamy, spicy kick that ties it all together. For extra indulgence, pile on some crispy fried okra or pickled jalapeños.

Catfish Burgers with Remoulade Sauce

For me, catfish burgers scream summer cookouts, and this remoulade sauce takes them over the top. I love the mild sweetness of catfish paired with that tangy, creamy kick. Plus, they grill up in no time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (like Tabasco)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

For the Catfish Patties

• 1 pound catfish fillets, skin removed
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup finely diced onion
• 1/4 cup finely diced celery
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil for brushing grill

For the Burgers

• 4 brioche hamburger buns, split
• 4 lettuce leaves
• 4 slices tomato

Instructions

1. Make the remoulade sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, pickle relish, hot sauce, smoked paprika, garlic powder, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to use. (Tip: Let it sit for at least 30 minutes for flavors to meld.)
2. Prepare the catfish patties: Place catfish fillets in a food processor and pulse until coarsely chopped—do not overprocess into a paste. Transfer to a large bowl.
3. Add panko, beaten egg, diced onion, diced celery, parsley, Old Bay, salt, and pepper to the bowl. Gently mix with a fork until just combined. (Tip: Handle the mixture as little as possible for tender patties.)
4. Divide the mixture into 4 equal portions and shape into 1/2-inch-thick patties. Place on a parchment-lined baking sheet, cover, and refrigerate for at least 15 minutes to firm up. (Tip: Chilling helps them hold together on the grill.)
5. Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly brush the grates with vegetable oil.
6. Grill the patties: Place patties on the grill and cook for 4–5 minutes per side, until a golden crust forms and the internal temperature reaches 145°F. Resist the urge to flip more than once to prevent sticking.
7. Toast the buns: During the last minute of grilling, place the buns cut-side down on the grill until lightly toasted, about 30 seconds.
8. Assemble the burgers: Spread a generous spoonful of remoulade sauce on the bottom bun. Top with a lettuce leaf, a catfish patty, and a tomato slice. Add more remoulade sauce on the top bun and close.
9. Serve immediately with extra sauce on the side if desired.

Just one bite and you'll understand why this is my go-to burger for casual gatherings. The crispy, moist catfish patty paired with the creamy, zesty remoulade is pure comfort. Serve these with a cold beer and some coleslaw for the ultimate backyard feast.

Catfish Skewers with Chimichurri

Ever since I discovered how well catfish takes to the grill, it's become my go-to for backyard parties. These Catfish Skewers with Chimichurri are smoky, flaky, and bursting with fresh herb flavor—perfect for a crowd.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Chimichurri

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt

For the Catfish Skewers

• 1.5 lbs catfish fillets, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Make the chimichurri: In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, crushed red pepper flakes, and salt. Stir well and set aside.
2. Pat catfish cubes dry with paper towels (this helps the seasoning stick and ensures a nice sear).
3. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and black pepper. Add catfish cubes and toss gently to coat. Let marinate at room temperature for 10 minutes while you preheat the grill.
4. Preheat an outdoor grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
5. Thread the marinated catfish cubes onto soaked skewers, leaving a small gap between pieces for even cooking. Don't overcrowd—use about 4-5 cubes per skewer.
6. Grill the skewers for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F. (Tip: Use a fish spatula for easy flipping.)
7. Transfer skewers to a platter and generously drizzle with chimichurri. Serve immediately.

Once you try these skewers, you'll never look at catfish the same way again. The smoky char pairs beautifully with the bright chimichurri—serve with grilled veggies or rice for a complete meal.

Catfish and Vegetable Foil Packets

A foil packet meal is my favorite way to cook catfish on the grill—no flipping, no fuss, and cleanup is a breeze. These Catfish and Vegetable Foil Packets bring together tender, seasoned fillets with colorful veggies in a single, steamy package that’s perfect for summer BBQs or a quick weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 lemon, sliced

For the Vegetables

• 2 cups mixed vegetables (such as sliced zucchini, bell peppers, and corn kernels)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly

• 4 large sheets heavy-duty aluminum foil (about 12×18 inches each)
• 1 tablespoon olive oil
• 2 tablespoons butter, cut into small pieces (optional)

Instructions

1. Preheat your grill to 400°F (medium-high heat). If using a gas grill, aim for a steady 400°F; for charcoal, let the coals burn until covered with white ash.
2. In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder. This seasoning blend will go on the catfish.
3. Rinse the catfish fillets and pat them dry with paper towels. Sprinkle the seasoning mixture evenly over both sides of each fillet. Set aside.
4. In a separate bowl, combine the mixed vegetables with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
5. Lay out the foil sheets on a work surface. Lightly brush the center of each sheet with the remaining 1 tablespoon olive oil (about a quarter of it per sheet) to prevent sticking.
6. Place a seasoned catfish fillet in the center of each foil sheet. Top with a lemon slice and a few pieces of butter (if using). Then, divide the seasoned vegetables evenly among the packets, piling them around the fish.
7. Bring the long sides of the foil together and fold over twice to seal. Then fold up the short ends tightly. Make sure the packets are well sealed so no steam escapes during cooking.
8. Place the foil packets on the preheated grill, close the lid, and cook for 15-18 minutes. For thicker fillets, cook closer to 18 minutes. The fish should be opaque and flake easily with a fork.
9. Carefully remove the packets from the grill (they will be hot and steamy). Let them rest for 2-3 minutes before opening. To serve, cut open the foil or slide the contents onto a plate. Be cautious of the hot steam when opening.
10. Tip: For a smoky flavor, add a pinch of smoked paprika to the seasoning. If you don't have a grill, these packets cook beautifully in a 400°F oven for the same amount of time.

Packed with flavor and so easy to make, these foil packets are perfect for busy weeknights or weekend BBQs. The catfish stays moist and flaky, while the vegetables become tender and slightly charred from the grill. Serve them right in the foil for a fun, rustic presentation, or spoon everything over a bed of rice or quinoa.

Smoked Catfish Dip

Know what screams summer entertaining? A smoky, creamy dip that disappears in minutes. This smoked catfish dip came to me after a weekend fishing trip where we caught more catfish than we knew what to do with—so I fired up the smoker and turned leftovers into the ultimate party appetizer.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Dip Base

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise

For the Smoked Catfish

• 1 lb smoked catfish, skin and bones removed, flaked

For Flavor and Seasoning

• 2 tbsp finely chopped red onion
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce (like Tabasco, or more to taste)
• 1/4 cup finely chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add the sour cream and mayonnaise, then beat until fully combined—scrape down the sides halfway through.
2. Step 2: Fold in the flaked smoked catfish using a rubber spatula. Be gentle to keep some nice chunks; overmixing makes it pasty. Tip: If your catfish is very salty, taste before adding extra salt later.
3. Step 3: Stir in the red onion, minced garlic, lemon juice, Worcestershire sauce, and hot sauce until evenly distributed. Then fold in the parsley and dill. Season with salt and pepper to taste—remember the fish already adds salt.
4. Step 4: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is even better) to let the flavors meld. This step is crucial for a cohesive dip.
5. Step 5: Before serving, give the dip a stir and adjust seasoning if needed. Transfer to a serving bowl. Tip: For a smoother texture, you can pulse everything in a food processor for a few seconds—but I prefer some rustic flakes.
6. Step 6: Serve chilled with sturdy crackers, sliced baguette, or celery sticks. Garnish with extra fresh dill or a dash of paprika if desired.

Between the rich smokiness and the tangy cream cheese, every bite hits that perfect balance of savory and refreshing. I love piling it high on a crisp endive leaf for a low-carb option—it’s almost too easy to snack on straight from the bowl.

Catfish with Peach BBQ Sauce

Cooking catfish on the grill is one of my favorite summer rituals, and this peach BBQ sauce takes it to a whole new level. The sweetness of ripe peaches balances the smoky char perfectly—ideal for a backyard cookout with friends.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Peach BBQ Sauce

• 1 cup peeled and diced peaches (about 2 medium peaches)
• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for grilling

Instructions

1. Make the peach BBQ sauce: In a small saucepan over medium heat, combine the diced peaches, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper. Stir well and bring to a simmer.
2. Reduce heat to low and cook, stirring occasionally, for 10 minutes until the peaches break down and the sauce thickens slightly. Tip: For a smoother sauce, use an immersion blender to puree it partially—I like it a little chunky.
3. Season the sauce with salt and black pepper to taste. Set aside to cool slightly while you prepare the catfish.
4. Pat the catfish fillets dry with paper towels (this helps get a nice sear). Brush both sides with olive oil, then season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Preheat your grill to medium-high heat, about 400°F. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
6. Grill the catfish fillets skin-side down (if skin-on) for 4 minutes without moving. Tip: Don't flip too early—wait until the edges look opaque and the fish releases easily from the grates.
7. Flip carefully with a wide spatula. Brush the cooked side generously with the peach BBQ sauce. Grill for another 3-4 minutes, then brush the other side with sauce. Cook until the fish flakes easily with a fork, about 2 more minutes. Total cook time should be 8-10 minutes depending on thickness.
8. Remove from grill and let rest for 2 minutes. Brush with any remaining sauce before serving.

Give this a try at your next cookout—the catfish turns out tender and flaky with a sweet-and-smoky glaze that tastes like summer. Serve it with coleslaw and cornbread, or flake it over a fresh green salad for a lighter meal.

Catfish and Coleslaw Sandwiches

Oh, there's nothing quite like a crispy catfish sandwich with tangy coleslaw to kick off summer BBQ season. I still remember my first bite at a roadside stand in Louisiana—the crunch, the heat, the creamy slaw. Now I make them at home, and they're always the star of the cookout.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Coleslaw

• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 1 cup buttermilk
• 1 tbsp hot sauce (like Tabasco)
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying (enough for 1/2 inch depth)

For Assembly

• 4 brioche hamburger buns, split and toasted
• 1/2 cup tartar sauce

Instructions

1. Make the coleslaw: In a large bowl, toss the shredded cabbage and carrots. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate while you prepare the catfish—this lets the flavors meld and the cabbage soften slightly.
2. Marinate the catfish: In a shallow dish, whisk together the buttermilk and hot sauce. Add the catfish fillets, turning to coat. Cover and refrigerate for 15 minutes (don't skip this—the buttermilk tenderizes and adds a subtle tang).
3. Prepare the coating: In another shallow dish, combine the cornmeal, flour, paprika, garlic powder, cayenne, salt, and black pepper. Stir with a fork until evenly mixed.
4. Heat the oil: Pour vegetable oil into a large cast-iron skillet or heavy-bottomed pan to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (use a thermometer for accuracy—this ensures a crispy crust without burning).
5. Dredge the catfish: Remove each fillet from the buttermilk, letting excess drip off. Dredge in the cornmeal mixture, pressing gently so the coating adheres. Shake off any excess and place on a plate.
6. Fry the catfish: Carefully place 2 fillets into the hot oil (don't overcrowd, or the temperature drops and the crust turns soggy). Fry for 3–4 minutes per side, until golden brown and the fish flakes easily with a fork. Transfer to a paper-towel-lined plate. Repeat with the remaining fillets.
7. Toast the buns: While the oil is still hot, briefly toast the split buns cut-side down in the skillet until golden, about 30 seconds.
8. Assemble the sandwiches: Spread a generous tablespoon of tartar sauce on the bottom half of each bun. Add a heap of coleslaw (drain any excess liquid first), then place a catfish fillet on top. Cap with the bun top and serve immediately.

Your family will go wild for these sandwiches—the crunch of the cornmeal crust against the creamy slaw is pure summer bliss. I love serving them with extra pickles and a cold beer, but they're just as amazing on their own. Trust me, one bite and you'll be hooked.

Catfish with Creole Mustard Sauce

Unless you've been living under a rock, you know that catfish is a Southern staple, but this grilled version with a tangy Creole mustard sauce is a game-changer. I stumbled upon this combo during a backyard cookout, and it's been my go-to ever since.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the seasoning rub

• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

For the catfish

• 4 catfish fillets (about 6 oz each)
• 1 tablespoon olive oil

For the Creole mustard sauce

• 1/4 cup Creole mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce (optional)
• 1/4 teaspoon Worcestershire sauce

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Clean the grates and oil them well to prevent sticking. (Tip: Always oil the grates before grilling fish to ensure easy release.)
2. In a small bowl, mix the paprika, garlic powder, onion powder, dried thyme, salt, cayenne pepper, and black pepper until combined.
3. Pat the catfish fillets dry with paper towels. Brush each fillet lightly with olive oil on both sides, then sprinkle the seasoning rub generously over both sides, pressing gently to adhere. (Tip: Drying the fillets helps the seasoning stick and promotes a nice crust.)
4. In a separate small bowl, whisk together the Creole mustard, mayonnaise, honey, apple cider vinegar, hot sauce (if using), and Worcestershire sauce until smooth. Set aside.
5. Place the seasoned catfish fillets on the preheated grill. Cook for 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F. (Tip: Avoid flipping too early; let it cook undisturbed to get those beautiful grill marks.)
6. Transfer the grilled catfish to a serving platter. Drizzle generously with the Creole mustard sauce and serve immediately.

But here's the best part: the creamy, tangy sauce cuts through the smoky catfish perfectly. I love serving this with a side of coleslaw and some cornbread for a true Southern feast.

Catfish with Herb Butter

Very few things beat a summer evening spent by the grill, and this Catfish with Herb Butter is my go-to for a quick, flavorful meal. The mild catfish soaks up the smoky char while the herb butter adds a burst of freshness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder

For the Herb Butter

• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp lemon juice
• 1 clove garlic, minced

For Serving (optional)

• Lemon wedges

Instructions

1. Pat catfish fillets dry with paper towels. Brush both sides with olive oil. Season evenly with salt, pepper, paprika, and garlic powder. Let sit 10 minutes at room temperature.
2. While the fish rests, make the herb butter: in a small bowl, combine softened butter, parsley, dill, chives, lemon juice, and minced garlic. Mix until smooth and well blended. Set aside.
3. Preheat your grill to medium-high heat (400-450°F). Clean the grates with a wire brush, then oil them well to prevent sticking. This is a key tip for perfect grill marks.
4. Place catfish fillets skin-side down (if skin-on) on the hot grill. Cook undisturbed for 4-5 minutes, until grill marks form and the fish releases easily from the grates. Use a fish spatula for flipping—it’s flexible and makes flipping delicate fillets a breeze.
5. Carefully flip each fillet. Cook for another 3-4 minutes, until the fish is opaque throughout and flakes easily with a fork. An instant-read thermometer inserted into the thickest part should read 145°F.
6. Remove the catfish to a serving platter. Immediately top each fillet with a generous dollop of herb butter. Let it melt over the hot fish for about 1 minute.
7. Serve right away with lemon wedges on the side, if desired.

How the butter melts into the warm fish creates a silky, savory sauce that's irresistible. I love serving it with a simple side of grilled asparagus or a fresh green salad. The combination of smoky catfish and bright herb butter is a winner every time.

Catfish and Corn on the Cob

For me, catfish and corn on the cob are the ultimate summer duo—bringing back memories of lazy afternoons by the grill. This recipe is my go-to for backyard barbecues, combining smoky sweet corn with crispy seasoned catfish that's always a hit.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Catfish Seasoning

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Corn Butter

• 1/4 cup unsalted butter, melted
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

For the Catfish

• 4 catfish fillets (about 6 oz each)

For the Corn

• 4 ears corn on the cob, husked
• 1 tablespoon olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Brush the catfish fillets with 2 tablespoons olive oil, then coat both sides evenly with the seasoning mixture.
3. Brush the husked corn with 1 tablespoon olive oil. Place corn on the grill and cook, turning every 5 minutes, until charred and tender, about 15-20 minutes. Tip: For even charring, rotate a quarter turn each time.
4. While corn grills, in a small bowl combine melted butter, lemon juice, and parsley. Set aside.
5. Place catfish fillets skin-side down on the grill. Cook 4-5 minutes without moving, then carefully flip with a spatula. Cook another 3-4 minutes until fish flakes easily with a fork and internal temperature reaches 145°F. Tip: Use a fish spatula to prevent sticking.
6. Remove corn from grill and immediately brush with the butter mixture. Serve alongside the catfish.

Bring it all together and you've got a fuss-free summer meal that's bursting with flavor. The sweet, smoky corn with herby butter is the perfect counterpoint to the spicy, flaky catfish—trust me, this combo will become your new barbecue tradition.

Catfish with Sriracha Glaze

Finally, a grilled catfish recipe that brings the heat! This Catfish with Sriracha Glaze is perfect for spice lovers like me who crave a sweet-and-spicy kick. I always have sriracha in my fridge, and this glaze transforms humble catfish into a weeknight star.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sriracha Glaze

• 1/4 cup sriracha
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, about 400°F (200°C).
2. Pat the catfish fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt and black pepper.
3. In a small bowl, whisk together the sriracha, honey, soy sauce, lime juice, and minced garlic until smooth. Set aside half of the glaze for serving.
4. Place the catfish fillets on the grill, skin-side down if they have skin. Grill for 4-5 minutes without moving, then carefully flip using a fish spatula to keep them intact.
5. Brush the cooked side generously with the glaze. Continue grilling for another 3-4 minutes, brushing the top once more during the last minute. The fish should be opaque and flake easily with a fork.
6. Remove from the grill and let rest for 2 minutes. Serve with the reserved glaze on the side.

Yes, the glaze caramelizes beautifully on the grill, giving the catfish a sticky, charred finish. Serve it over rice or with a crisp slaw to cool things down – your taste buds will thank you!

Catfish and Pineapple Skewers

Just the other day, I was craving something that screams summer but doesn't take all day—these Catfish and Pineapple Skewers hit the spot perfectly. The sweet tangy pineapple pairs beautifully with the mild, flaky catfish, all kissed by the grill. It’s my go-to for a quick weeknight dinner that feels like a backyard party.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Marinade

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the Skewers

• 1 1/2 pounds catfish fillets, cut into 1 1/2-inch chunks
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, black pepper, and cayenne until well combined. Set aside 2 tablespoons of the marinade for basting.
2. Add catfish chunks to the bowl with the remaining marinade and gently toss to coat. Cover and refrigerate for 15 minutes (or up to 30 minutes for more flavor).
3. While catfish marinates, prepare the grill for medium-high heat (about 400°F). If using charcoal, wait until coals are ash-covered.
4. Thread the ingredients onto the soaked skewers, alternating catfish, pineapple, bell pepper, and onion. Leave a small gap between pieces for even cooking. Aim for 4-5 pieces per skewer.
5. Lightly oil the grill grates to prevent sticking. Place skewers on the grill and cook, turning every 2-3 minutes, for a total of 8-10 minutes. The catfish should be opaque and flake easily with a fork.
6. During the last 2 minutes of grilling, brush the reserved marinade onto the skewers. Watch closely to avoid burning—the honey can caramelize quickly. Tip: For extra char, move skewers to a hotter spot briefly.
7. Remove from grill and let rest for 2 minutes. Serve immediately, optionally with lime wedges and fresh cilantro.

After grilling, the caramelized pineapple and tender catfish deliver a perfect sweet-savory bite with just a hint of spice. I love serving these skewers over coconut rice or with a simple avocado salsa. They’re proof that a quick marinade and hot grill can turn weeknight dinner into something special.

Catfish with Bourbon BBQ Sauce

Hey there, food lovers! Today’s recipe is one of my favorites for a backyard cookout: Catfish with Bourbon BBQ Sauce. The smoky catfish paired with that sweet, tangy bourbon sauce is absolutely irresistible.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Bourbon BBQ Sauce

• 1 cup ketchup
• 1/2 cup bourbon
• 1/4 cup packed brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)

For the Dry Rub

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the Catfish

• 4 catfish fillets (about 6 oz each)
• 2 tablespoons olive oil

Instructions

1. Prepare the bourbon BBQ sauce: In a small saucepan, combine ketchup, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, garlic powder, and cayenne if using. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until thickened. Tip: Don't let it boil too hard or the bourbon flavor will cook off. Remove from heat and set aside.
2. Make the dry rub: In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
3. Pat catfish fillets dry with paper towels. Brush each fillet with olive oil on both sides. Generously apply the dry rub to all sides. Tip: Let the seasoned fillets rest at room temperature for 10 minutes while you preheat the grill—this helps the flavors penetrate.
4. Preheat an outdoor grill to medium-high heat (about 400°F). Clean and oil the grates.
5. Grill the catfish fillets for 4-5 minutes per side, until the fish flakes easily with a fork and internal temperature reaches 145°F. Tip: Catfish is delicate, so use a fish spatula to flip carefully.
6. During the last 2 minutes of grilling, brush each fillet generously with the bourbon BBQ sauce. Tip: Reserve some sauce for serving to avoid cross-contamination with raw fish.
7. Remove from grill and let rest for 2 minutes. Serve with additional sauce on the side.

Just imagine biting into that perfectly grilled catfish, the bourbon sauce caramelized on the edges. Serve it with coleslaw and cornbread for a true Southern feast. Enjoy every smoky, sweet bite!

Catfish with Mango Habanero

A sizzling grill and a sweet-spicy glaze are all you need to turn humble catfish into the star of your summer cookout. I still remember the first time I made this—my husband kept sneaking spoonfuls of the mango habanero mixture before it even hit the grill!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Glaze

• 1 ripe mango, peeled and diced
• 1 habanero pepper, seeded and minced
• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 1 garlic clove, minced

For the Catfish

• 4 catfish fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro leaves for garnish

Instructions

1. Make the glaze: In a small saucepan, combine the diced mango, minced habanero, honey, lime juice, soy sauce, and minced garlic. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the mango softens and the mixture thickens slightly. Remove from heat and let cool. (Tip: Wear gloves when handling habanero—your eyes will thank you later!)
2. Preheat a gas grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
3. Pat the catfish fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt and pepper. The dry surface ensures a nice sear.
4. Place the fillets on the grill, skin side down if they have skin. Grill for 4 minutes without moving—this gives you those beautiful grill marks. Carefully flip using a wide spatula.
5. Brush the top of each fillet generously with the prepared mango habanero glaze. Continue grilling for another 3–4 minutes, until the fish is opaque and flakes easily with a fork. (Pro tip: If the glaze starts to burn, move the fillets to a cooler part of the grill.)
6. In the last minute of grilling, brush another layer of glaze on both sides for extra sticky sweetness. Transfer to a serving platter and top with fresh cilantro leaves.

Zesty, sticky, and just the right amount of heat, this catfish pairs perfectly with a cold beer and a side of creamy coleslaw. The habanero gives a fruity kick that lingers just long enough to make you reach for another bite.

Conclusion

Fire up the grill and get ready for some amazing catfish dishes! This collection has everything from spicy to tangy, perfect for summer cookouts. Try a few, leave a comment with your favorites, and share on Pinterest to spread the flavor. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.