If you’re craving a seafood dish that’s both comforting and fancy enough to impress, this Stuffed Catfish with Shrimp and Spinach Recipe is exactly what you need. Imagine succulent catfish fillets stuffed with a luscious blend of shrimp, creamy cheeses, and vibrant spinach, all wrapped in a perfectly crispy golden crust. Every bite bursts with layers of flavor and texture, balancing the mild sweetness of seafood with the earthiness of spinach and the richness of cheese. Whether you’re planning a special dinner or just want to treat yourself, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to make at home.
Ingredients You’ll Need
This Stuffed Catfish with Shrimp and Spinach Recipe truly shines because of its straightforward yet essential ingredients. Each one plays a key role in delivering the perfect balance of taste, texture, and color that elevates this dish beyond ordinary fish meals.
- 4 large catfish fillets (skinless): The star of the dish, mild-flavored and firm, perfect for stuffing.
- 1 cup cooked spinach (sautéed or frozen, drained): Adds a fresh, slightly earthy contrast and vibrant green color.
- 1 cup shrimp (Gulf or jumbo, peeled and chopped): Brings a sweet ocean flavor and tender texture to the stuffing.
- 1 cup mozzarella cheese (shredded): Provides a creamy, melty quality; cheddar or parmesan also work well.
- 1/2 cup cream cheese (softened): Ensures smooth, rich stuffing that binds everything together.
- 1 teaspoon garlic powder: Infuses a warm, savory depth without overpowering the seafood.
- 1 teaspoon paprika (smoked for added flavor): Adds a subtle smoky touch and beautiful color.
- Salt and black pepper to taste: Simple seasonings that bring out all the flavors.
- 1 cup all-purpose flour (or gluten-free flour): Essential for a light coating that helps the breading stick.
- 2 large eggs (beaten): Acts as a glue for the breading layers.
- 1 1/2 cups panko breadcrumbs: Creates a delightfully crisp and crunchy crust when fried.
- 1 tablespoon fresh parsley (chopped): Freshness and a subtle herbal note.
- Olive oil for frying: Adds a fruity richness and achieves that perfect golden crust.
How to Make Stuffed Catfish with Shrimp and Spinach Recipe
Step 1: Prepare the Creamy Seafood Stuffing
Start by crafting the heart of this dish—the stuffing that brings shrimp, spinach, and cheese together in perfect harmony. In a large bowl, gently mix the chopped shrimp and drained spinach. Then add mozzarella and softened cream cheese, stirring until you have a smooth and creamy mixture. Season generously with garlic powder, smoked paprika, salt, and black pepper for a flavor boost that’s irresistible.
Step 2: Stuff and Fold the Catfish Fillets
Lay each catfish fillet flat on your work surface. Scoop about 2 to 3 tablespoons of the luscious stuffing onto one side, careful not to overpack. Fold the other side over to create a neat pocket that encases all that goodness. Secure the edges with toothpicks so your stuffing stays perfectly tucked in during frying.
Step 3: Set Up the Breading Station
To get that golden, crispy exterior, prepare three bowls: one with flour, one with beaten eggs, and one with the panko breadcrumbs mixed with fresh chopped parsley. Dredge each stuffed fillet first in flour to coat, then dip into the eggs, and finally press into the panko mixture, making sure they’re fully covered for maximum crunch.
Step 4: Fry Until Gorgeous and Crispy
Heat olive oil over medium-high heat in a large skillet until it reaches about 350°F—enough to fry but not burn. Carefully add the stuffed fillets and fry each side for 4 to 5 minutes. Watch as they turn a deep golden brown, signaling they’re perfectly cooked with a satisfyingly crispy crust.
Step 5: Rest and Remove Toothpicks
Once fried, transfer the catfish to a paper towel-lined plate to soak up excess oil—this keeps every bite crisp, not greasy. After a few minutes, gently remove the toothpicks, so you’re ready to serve up these beauties without any hassle.
How to Serve Stuffed Catfish with Shrimp and Spinach Recipe
Garnishes
A sprinkle of fresh parsley or a few lemon wedges brings bright freshness that perfectly offsets the rich, creamy bite of the stuffed catfish. A light drizzle of garlic butter or a dollop of tangy remoulade sauce can also take this dish to another level of indulgence.
Side Dishes
Keep the sides simple so the star of the meal shines. Steamed green beans, jasmine rice, or a crisp garden salad all make fantastic companions. For something heartier, creamy mashed potatoes or roasted sweet potatoes create a comforting balance with the seafood flavors.
Creative Ways to Present
For an elegant touch, serve the stuffed catfish on a bed of saffron-infused rice, garnished with edible flowers or microgreens. You can also slice each fillet diagonally to showcase the beautiful stuffing inside, making every plate look like a work of art before anyone even takes a bite.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed catfish keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure to remove the toothpicks before storing to keep things simple for reheating.
Freezing
If you want to save some for later, wrap each fully prepared stuffed catfish fillet tightly in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To bring back that crunchy texture, reheat leftover stuffed catfish in a 350°F oven for about 10 to 15 minutes. Avoid microwaving if you want to keep the crust crispy and the fish moist and tender.
FAQs
Can I use frozen shrimp for this Stuffed Catfish with Shrimp and Spinach Recipe?
Absolutely! Just be sure to thaw and drain the shrimp well to avoid extra moisture in the stuffing. This helps keep your filling the perfect consistency.
Is it possible to bake instead of fry the stuffed catfish?
Yes, baking is a great alternative if you prefer a lighter version. Bake at 400°F for about 20 minutes or until the breading is crisp and the catfish is cooked through.
Can I substitute other types of fish for catfish?
Definitely. Firm, white fish like tilapia, cod, or haddock can be excellent substitutes, though cooking times may vary slightly.
How can I make the stuffing spicier?
Add a pinch of cayenne pepper or a splash of hot sauce to the stuffing mix for a subtle kick that complements the shrimp and spinach beautifully.
What sides pair best with this Stuffed Catfish with Shrimp and Spinach Recipe?
Light, fresh sides like steamed veggies, simple rice dishes, or crisp salads work best, allowing the rich flavors of the stuffed catfish to stand front and center.
Final Thoughts
This Stuffed Catfish with Shrimp and Spinach Recipe is one of those dishes that feels special but comes together with ease, perfect for any occasion when you want something cozy and impressive. The blend of creamy stuffing, tender fish, and crunchy exterior makes every bite feel like a celebration of flavor. Trust me, once you try it, it’s going to become one of your go-to seafood recipes to share with family and friends.
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Stuffed Catfish with Shrimp and Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Stuffed Catfish recipe features tender catfish fillets filled with a creamy blend of shrimp, spinach, and cheeses, breaded to a crisp golden finish and pan-fried to perfection. A delicious and hearty seafood dish that combines savory flavors with a satisfying crunch, perfect for a special dinner or family meal.
Ingredients
Fish and Stuffing
- 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
Breading Station
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon fresh parsley (chopped)
For Frying
- Olive oil for frying
Instructions
- Prepare the stuffing: In a large mixing bowl, combine the chopped shrimp with the drained spinach. Add the shredded mozzarella and softened cream cheese, mixing until smooth and well combined. Season the mixture with garlic powder, smoked paprika, salt, and black pepper, stirring until evenly distributed for a creamy, flavorful stuffing.
- Stuff the catfish fillets: Lay a fillet flat on a cutting board and spoon 2-3 tablespoons of the stuffing mixture on one side, taking care not to overfill. Fold the other side over the stuffing to create a pocket and secure the edges with toothpicks to hold it closed during cooking.
- Set up the breading station: Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with fresh chopped parsley. Coat each stuffed fillet by first dusting with flour, then dipping in the egg wash, and finally covering thoroughly with the panko mixture to ensure a crispy crust.
- Fry the stuffed catfish: Heat a generous amount of olive oil in a large skillet to approximately 350°F over medium-high heat. Place the breaded fillets gently into the hot oil and fry each side for 4-5 minutes until golden brown and crisp. Avoid overcrowding the pan to maintain temperature and crispiness.
- Drain and serve: Remove the fried fillets with a slotted spatula and place them on a paper towel-lined plate to absorb excess oil. After a few minutes, carefully remove the toothpicks and serve hot for the best texture and flavor.
Notes
- Make sure to fully drain the cooked spinach to prevent excess moisture in the stuffing.
- If desired, substitute cheddar or parmesan cheese for mozzarella to vary flavor.
- Maintain the frying oil temperature to prevent greasy fillets; use a thermometer for accuracy.
- Remove toothpicks before serving to avoid any hazards while eating.
- Leftover stuffed catfish can be refrigerated for up to 2 days and gently reheated.
