Introduction
Stuffed Fried Catfish is a soul food classic that brings rich, Southern flavor to the table. Crispy on the outside and bursting with a savory, seasoned stuffing inside, this dish is comfort food at its finest. It’s perfect for a family dinner or a special occasion when you want to serve something hearty, flavorful, and impressive.
Ingredients (Serves 4)
For the Catfish:
- 4 whole catfish (cleaned, filleted, but still connected on one side to stuff)
- Salt and black pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup buttermilk (optional for marinating)
- 1 cup cornmeal
- ½ cup all-purpose flour
- Oil for frying (vegetable or peanut oil)
For the Stuffing:
- 1 tbsp butter
- ½ onion, finely chopped
- 1 celery stalk, finely chopped
- ½ bell pepper, chopped
- 1 garlic clove, minced
- 200g (7 oz) cooked shrimp or crab meat (optional)
- 1 cup breadcrumbs or cornbread crumbles
- ½ tsp Cajun seasoning
- Salt and pepper, to taste
- 2–3 tbsp chicken broth or water (to moisten)
- 2 tbsp chopped parsley or green onions
Instructions
1. Marinate the Fish (Optional):
- Soak catfish in buttermilk for 30 minutes to tenderize and remove any fishy smell.
- Drain and pat dry. Season with salt, pepper, paprika, and garlic powder.
2. Make the Stuffing:
- In a skillet, melt butter over medium heat.
- Sauté onion, celery, bell pepper, and garlic until soft (about 5–6 minutes).
- Add shrimp or crab if using, and cook for 2–3 more minutes.
- Stir in breadcrumbs, Cajun seasoning, salt, pepper, and enough broth to moisten.
- Remove from heat and stir in parsley or green onions. Let cool slightly.
3. Stuff the Fish:
- Carefully open the catfish fillets and spoon the stuffing into the center.
- Press gently to close. Use toothpicks to secure if needed.
4. Bread and Fry:
- Mix cornmeal and flour in a shallow dish.
- Dredge each stuffed fish gently in the mixture.
- Heat oil in a deep skillet (350°F / 175°C).
- Fry fish 5–6 minutes per side, or until golden and cooked through.
- Drain on paper towels.
Description
Crispy on the outside with a warm, savory seafood stuffing inside, this dish is a celebration of Southern flavor. The catfish is tender and flaky, while the stuffing is rich, herby, and satisfying with hints of shrimp, spice, and cornbread.
Tips
- Don’t overstuff: A little stuffing goes a long way—too much can cause it to spill out during frying.
- Secure with toothpicks: Helps keep the stuffing inside during frying.
- Oil temperature is key: Too hot and it burns; too cool and it gets greasy.
- Rest before serving: Let it sit a couple of minutes to hold shape and flavor.
Variations
- No seafood in stuffing? Use sausage, ground turkey, or mushrooms instead.
- Add cheese: A bit of sharp cheddar or cream cheese adds a creamy twist to the filling.
- Bake instead: Bake at 375°F (190°C) for 25–30 minutes for a lighter version.
Common Mistakes & Corrections
- Fish falls apart? Make sure your fillets are thick and well-supported with stuffing secured.
- Stuffing too dry? Add a splash more broth or a pat of butter to moisten.
- Coating won’t stick? Pat fish dry and lightly coat with a bit of flour before dredging.
Enjoy!
Serve your Stuffed Fried Catfish hot with a squeeze of lemon, tartar sauce, or a side of coleslaw and hushpuppies. It’s a comforting dish that brings together crispy texture, hearty stuffing, and deep Southern soul.