Cornbread and Shrimp Stuffed Catfish
If you're looking to impress your guests or simply shake up your weeknight dinner routine, Cornbread and Shrimp Stuffed Catfish Fillets deserve a place on your table.
Servings 4 people
Calories 425kcal
Ingredients
- 4 tablespoons unsalted butter divided
- ¼ cup finely diced celery
- ¼ cup finely diced yellow onion
- 1 cup crumbled cornbread
- ½ cup chicken broth plus more as needed
- 1 large egg slightly beaten
- ¼ cup tiny shrimp or shell-off cooked and diced shrimp
- 4 catfish fillets
- ¼ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
- Chopped fresh parsley and fresh lemon wedges, optional
Instructions
- In a medium skillet, melt two tablespoons of butter over medium heat. Add the celery and onion and sauté for seven minutes until the vegetables are tender. Remove the vegetables from the heat and set aside to cool slightly.
- Add the cornbread to a medium mixing bowl. Pour in the chicken broth. Using a fork, begin mashing the cornbread mixture – adding additional broth, if needed – until the mixture is slightly soupy.
- Mix in the egg, shrimp, and cooked vegetables. Stir until all the ingredients are well combined. Season with salt and pepper.
- Lay the catfish, flat side up, on a flat work area. Season with salt and pepper.
- Carefully spoon about three tablespoons of the cornbread stuffing down the center of each fillet, stopping about one inch from either end.
- Starting at the thicker end of the fillet, gently roll the fillets up. Secure the tapered end with a toothpick. Season the outside of the fillets with salt and pepper.
- Melt the remaining two tablespoons of butter. Add the panko breadcrumbs and stir until the breadcrumbs are coated with the butter. Stir in the Parmesan cheese until combined.
- Dredge the top of each catfish roll in the breadcrumb/cheese mixture.
- Place the fillets in a greased casserole dish or oven-safe skillet. Bake at 350 degrees F for 25-30 minutes until the fish is opaque and the breadcrumb topping is golden brown.
- Remove the toothpicks before serving. Garnish with fresh parsley and a squeeze of fresh lemon juice, if desired.
Video
Notes
Storage. Let the catfish cool completely. Place the leftovers in an airtight container or wrap them tightly with foil or plastic wrap. Store them in the fridge for up to three days.
Freezing. To freeze before baking, assemble the catfish rolls and secure them with toothpicks. Do not add the breadcrumb topping yet. Wrap each roll tightly in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to two months. When ready to use, thaw overnight in the fridge, then top with the breadcrumb mixture and bake as directed.
To freeze after baking, let everything cool completely. Wrap individual portions tightly in foil or place in freezer-safe containers. Freeze for up to two months. When ready to use, thaw overnight in the fridge.
Reheating. To reheat in the oven, preheat your oven to 350°F. Place the catfish in a baking dish and cover loosely with foil (to prevent the fish from drying out). Bake for 15–20 minutes, or until heated through. If you want to crisp the topping, uncover for the last five minutes.
To reheat in the air fryer, reheat at 350°F for 6–8 minutes until warmed through and the breadcrumb topping is crisp again.
I do not recommend reheating the fish in the microwave. You run the risk of overcooking the fish and the topping won’t be crispy with this method.
Nutrition
Serving: 1fillet | Calories: 425kcal | Carbohydrates: 12g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 500mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 1.5mg
