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Bayou Stuffed Catfish
Ingredients
4
skinless filets of catfish
6 ounces each
Small square
4 X 4 of baked cornbread, crumbled
1
cup
cooked spinach
chopped
3
tbsp
pine nuts
toasted
2
tsp
Dijon or Creole mustard
6
oz
lump crab meat
1/2
cup
flour
1/2
cup
buttermilk
1
cup
fish fry mix
recommend Zatarain's
1-3
tbsp
Vegetable or Canola oil
salt and pepper to taste
2
cups
cooked white or brown rice
Cajun Beurre Blanc:
6
tbsp
cut into 1 inch pieces
1/2
cup
white wine
1
clove
garlic
crushed
juice from one lemon
1
shallot
minced
1/4
cup
heavy cream
1
tbsp
Old Bay seasoning
Instructions
Cut each 2 large skinned, de-boned filets of catfish into 4 approx 6 oz filets.
Crumble a small container of cornbread (I used the leftover cornbread).
Lightly toast pine nuts in a small skillet.
Sauté fresh spinach with a little olive oil until wilted.
Cool slightly then coarsely chop.
Preheat oven to 350 degrees.
Heat a small amount of oil in a skillet.
Dip each unstuffed filet in flour (seasoned with salt and pepper),
then buttermilk, then fish fry. Lightly pan sear for a minute
on each side then transfer to a baking sheet.
Spread stuffing mix on top of each catfish filet, covering the fish and pressing to stay.
You can fold fish over and secure with a toothpick if you would like.
Bake until fish is flaky and the stuffing is browned, about 15-20 minutes.
For the sauce:
Melt butter in a saucepan and add garlic, shallot, Old Bay, lemon juice, and white wine.
Simmer for a couple minutes to reduce. Add heavy cream and stir for a minute.
Serve drizzled on top of fish and rice.