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Bayou Stuffed Catfish


  • 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


  • 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.