Stuffed Catfish: A Flavor-Packed Southern Classic
When it comes to Southern comfort food, catfish holds a special place on the table. Mild, tender, and incredibly versatile, it pairs beautifully with bold seasonings and hearty fillings. Stuffed Catfish takes this beloved fish to a whole new level—combining flaky catfish fillets with a savory, flavorful stuffing that’s baked to perfection.
Whether you’re serving it for a cozy family dinner or a special occasion, this recipe brings together rustic charm and restaurant-quality taste.
Why You’ll Love This Dish
Bursting with flavor: The stuffing is rich, aromatic, and perfectly seasoned.
Easy to customize: Use seafood, sausage, or vegetables to suit your taste.
A showstopper entrée: Elegant enough for guests, but simple enough for weeknights.
Ingredients
For the Catfish:
4 large catfish fillets (about 6–8 oz each)
2 tbsp butter, melted
Salt and black pepper, to taste
1 tsp paprika
Lemon wedges, for serving
For the Stuffing:
1 tbsp butter
½ cup finely chopped onion
½ cup finely chopped bell pepper
1 clove garlic, minced
½ cup chopped celery
1 cup breadcrumbs (or crushed crackers)
½ cup cooked crab meat or shrimp (optional but delicious!)
1 tsp Cajun or Creole seasoning
1 tsp lemon juice
¼ cup chopped parsley
1 egg, lightly beaten
Instructions
1. Prepare the Catfish
Preheat your oven to 375°F (190°C).
Rinse catfish fillets and pat dry with paper towels. Place them on a clean surface or board.
With a sharp knife, cut a slit lengthwise in the thickest part of each fillet to create a pocket for stuffing. Be careful not to cut all the way through.
2. Make the Stuffing
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until softened, about 4–5 minutes.
Remove from heat and stir in breadcrumbs, crab meat (if using), Cajun seasoning, lemon juice, parsley, and beaten egg. Mix until well combined—the mixture should be moist but not soggy.
3. Stuff the Fillets
Spoon the stuffing into each catfish pocket, pressing gently to fill evenly. Secure with toothpicks if needed to keep the stuffing inside.
Brush the outside of each fillet with melted butter, then sprinkle with salt, pepper, and paprika.
4. Bake to Perfection
Place the stuffed catfish in a greased baking dish. Bake for 25–30 minutes, or until the fish flakes easily with a fork and the stuffing is heated through.
For a golden finish, switch the oven to broil for the last 2 minutes.
5. Serve and Enjoy
Remove toothpicks before serving. Garnish with fresh parsley and lemon wedges. Serve hot with sides like:
Steamed vegetables
Cajun rice or dirty rice
Creamy mashed potatoes
A crisp garden salad
Tips for the Best Stuffed Catfish
Use fresh fish: Fresh catfish has a clean, mild aroma and firm texture.
Try different fillings: Swap crab for crawfish, shrimp, or even andouille sausage for a spicier kick.
Don’t overbake: Catfish cooks quickly—keep an eye on it to prevent drying out.
Make it creamy: Add a spoonful of cream cheese or mayonnaise to the stuffing for extra richness.
