Simple Grilled Catfish

Charcoal BBQ on a Concrete Patio
LauriPatterson / Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
373 Calories
9g Fat
48g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 373
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 86mg 4%
Total Carbohydrate 48g 17%
Dietary Fiber 31g 110%
Protein 46g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We are used to seeing fried or Cajun-style or blackened catfish on menus or in cookbooks, but this mild and somewhat dense fish is also delicious when grilled. And because it has a sweet flavor, this type of fish doesn't need a lot of seasoning. This recipe is quick and easy, with a simple coating of flavorful Worcestershire sauce and black pepper.

Grilled catfish is perfect served with fresh creamed corn and stir-fried spinach with garlic. Or grill some fresh vegetables while the coals are hot.


Steps to Make It

  1. Gather the ingredients. Preheat the grill to medium heat.

  2. Brush the catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper.

  3. Place the fish on the preheated grill. If using a charcoal grill, place the fillets about 4 to 6 inches from the heat. Grill for 4 to 5 minutes.

  4. Brush again and turn. Grill about 5 minutes longer, or until the fish flakes easily with a fork.

  5. Serve immediately.


Even some of the most confident cooks become a bit skittish when grilling fish fillets. There is a fear of the fish falling apart and through the grates, and sticking to the grill when trying to flip over. But by following a few tips you can be assured that you will achieve fish grilling success.

  • It is important that the grill is clean and the grates are coated with a bit of oil (using tongs and a paper towel with oil works well); it also should be nice and hot. A clean, oiled, hot grill will keep the fish from sticking to the grill grates.
  • Catfish is a firmer fish than other fillets, so it should stay intact when on the grill, but if you are concerned, you can use a fish-grilling basket, or place the fish in foil packets first—just keep in mind the fish will essentially steam this way and won't have the texture of grilled fish.

Other Grilled Catfish Recipes

  • If you are keen on using the grill but would like a dish with a more complex marinade, a recipe using white wine, cilantro, lime juice, dry mustard, and chili powder is sure to satisfy.
  • Or try a sweet and spicy grilled catfish, which combines ketchup, vinegar, horseradish, brown sugar, and garlic in the marinade.
  • If you are looking for something with a bit of a kick, a grilled Jamaican jerk catfish is a good choice; jalapeno pepper gives the marinade its spice while the brown sugar, ginger, and allspice bring a bit of the Caribbean to the dish.
  • Although not as easy to come by, if you do get your hands on some whole catfish you might want to try grilling them, basting with a tangy lemon-butter sauce that has a little bit of heat.