Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mesquite Grilled Blackend Catfish

csr Posts: 27
edited November -1 in Seafood


Main Ingredients

6 catfish filets

3-4 sticks of butter

Mesquite wood chunks

Cajun Seasoning Recipe (Courtesy of www.cajuncrawfishpie.com, but with my own little twist)

2 Tbsp salt

2 Tbsp paprika

2 Tbsp onion powder

2 Tbsp garlic powder

2 Tbsp black pepper

2 Tsp dried red pepper

2 Tsp dried oregano

2 Tsp dried thyme

2 Tsp Zatarain’s Creole seasoning

Combine all of the above in a bowl. You will be able to store the leftover seasoning for future use after all is said and done.



Soak the Mesquite wood for at least 20 minutes.

Get the Egg around 600 degrees and put a cast iron skillet on the grid for at least 10 minutes.

Melt butter in a medium saucepan.

Dip the fish in the melted butter.

Season the fish with the Cajun seasoning on both sides.

Remove the skillet, add Mesquite wood to the charcoal, replace the skillet and let the temp get back to at least 550-600 degrees.  It will not take that long, believe me, and the Mesquite wood will start to smoke really well.

Place the fish in the skillet and pour half of the leftover butter on the fish and cook for about 2 ½ minutes.

Turn the fish and then put the rest of the butter on the fish and cook for another 2 ½ minutes.

Enjoy, and Laissez Les Bon Temps Roulez!


Number of Servings: 4

Time to Prepare: