Description
This Stuffed Catfish recipe features tender catfish fillets filled with a creamy mixture of shrimp, spinach, and cheeses, then breaded and pan-fried to golden perfection. It’s a flavorful seafood dish combining the richness of mozzarella and cream cheese with the savory bite of paprika and garlic, ideal for a delightful dinner that feels both indulgent and fresh.
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)
- Olive oil for frying
Instructions
- Prepare the seafood stuffing: In a large mixing bowl, combine the chopped shrimp with the drained spinach. Add the shredded mozzarella and softened cream cheese and mix well until the mixture is creamy and smooth. Season with garlic powder, smoked paprika, salt, and black pepper, stirring until ingredients are evenly distributed.
- Stuff the catfish fillets: Lay each catfish fillet flat on a cutting board. Spoon about 2 to 3 tablespoons of the stuffing onto one side of the fillet, taking care not to overfill. Fold the other side over to enclose the stuffing and create a pocket. Secure the edges with toothpicks to keep the filling inside during cooking.
- Bread the stuffed fillets: Set up three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with chopped parsley. First, dredge each stuffed fillet in flour to coat lightly, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture until thoroughly coated.
- Fry the catfish: Heat a generous amount of olive oil in a large skillet over medium-high heat until it reaches about 350°F. Carefully place the breaded fillets in the hot oil and fry them for 4 to 5 minutes on each side, or until they become golden brown and crispy on the outside.
- Drain and serve: Remove the fried fillets from the skillet and place them on a paper towel-lined plate to drain excess oil. After a few minutes, remove the toothpicks carefully. Serve warm and enjoy your crispy stuffed catfish.
Notes
- Use fresh or thawed cooked shrimp for the stuffing.
- If preferred, substitute mozzarella with parmesan or cheddar for a variation in flavor.
- Ensure the oil temperature is kept steady at around 350°F to get a crisp coating without greasiness.
- To make gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
- Remove toothpicks before serving to avoid accidents while eating.
