Description
Experience the taste of Southern seafood with this flavorful Stuffed Catfish!
Ingredients
Scale
- 4 large catfish fillets (skinless)
- 1 cup cooked spinach (sautéed or frozen, drained)
- 1 cup shrimp (Gulf or jumbo shrimp, peeled and chopped)
- 1 cup mozzarella cheese (shredded – can substitute with cheddar or parmesan)
- 1/2 cup cream cheese (softened)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked for added flavor)
- Salt and black pepper to taste
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon fresh parsley (chopped)
- Olive oil for frying
Instructions
- Begin by crafting the rich and creamy seafood stuffing. In a large mixing bowl, combine the chopped shrimp – whether raw or previously cooked – with the drained spinach. Next, blend in both the mozzarella and cream cheese until the mixture is smooth and well combined. Season generously with garlic powder, paprika, salt, and black pepper, mixing until everything is creamy and evenly distributed.
- Next, it’s time to prepare your catfish fillets for their tasty filling. Take a single fillet and lay it flat on a cutting board. Spoon approximately 2-3 tablespoons of the stuffing mixture onto one side of the fillet, ensuring you don’t overfill it. Carefully fold the other side of the fillet over the stuffing, creating a pocket. Use toothpicks to secure the fillet shut.
- Prepare your breading station by setting up three separate bowls: one containing flour, the second with the beaten eggs, and the third filled with panko breadcrumbs mixed with chopped parsley. Start breading by dusting a stuffed catfish fillet in flour first. Next, dip it into the egg wash to help the breadcrumbs cling. Finally, coat the fillet generously with the panko mixture.
- Now it’s time for the fun part—frying! Heat a generous amount of olive oil in a large skillet to around 350°F, aiming for medium-high heat. Once the oil is ready, gently place the breaded catfish fillets into the skillet. Fry each side for about 4-5 minutes, or until they achieve a gorgeous golden-brown color and crispy texture.
- After frying, place the crispy fillets on a paper towel-lined plate to absorb any excess oil. After a few minutes, remember to carefully remove the toothpicks before serving.
Notes
Fry in batches if necessary; overcrowding can lead to uneven cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 670 mg
- Protein: 32 g