Ingredient

Seasoned Coating

• ¼ cup all‑purpose flour

• ¼ cup cornmeal

• 1 tsp onion powder

• 1 tsp dried basil

• ½ tsp garlic salt

• ½ tsp dried thyme

• ¼–½ tsp white pepper

• ¼–½ tsp cayenne pepper

• ¼–½ tsp black pepper

Catfish

• 4 catfish fillets (6–8 oz each)

For Cooking

• ¼ cup butter

For Serving (Optional)

• Lemon wedges

• Minced fresh parsley

Directions

1. Season & Coat the Catfish In a large shallow dish, combine the flour, cornmeal, onion powder, basil, garlic salt, thyme, white pepper, cayenne, and black pepper. Add the catfish one fillet at a time, turning to coat thoroughly.

2. Heat the Skillet Place a large cast‑iron skillet on a grill rack over medium‑high heat. Melt the butter in the skillet.

3. Cook the Catfish Add the coated catfish fillets to the skillet (in batches if needed). Grill, covered, until the fish just begins to flake easily with a fork, about 5–10 minutes per side.

4. Serve If desired, serve hot with lemon wedges and a sprinkle of fresh parsley.

Nutrition Facts —

1 Catfish Fillet

Calories: 320–390 Total Fat: 18–24 g Saturated Fat: 7–10 g (from butter) Cholesterol: 85–110 mg Sodium: 350–480 mg Total Carbohydrates: 10–14 g Dietary Fiber: 1–2 g Sugars: 0–1 g Protein: 28–32 g