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
Scale
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.
