Golden and ultra-crispy on the outside, creamy and cheesy on the inside — this stuffed catfish is a Southern-style showstopper with a seafood twist!
📝 Ingredients
Filling
4 oz cream cheese, softened
½ cup shredded mozzarella
⅓ cup grated Parmesan
½ cup frozen spinach, thawed & well-drained
¼ tsp garlic powder
⅛ tsp red pepper flakes (optional)
½ cup cooked shrimp, chopped (or crab)
Catfish & Breading
4 large catfish fillets (about 6 oz each)
Salt & black pepper
1 cup all-purpose flour
2 eggs, beaten (with a splash of milk)
1½–2 cups Panko breadcrumbs
1 tsp garlic powder
Optional: paprika or cayenne for extra kick
Vegetable oil for deep frying
👩🍳 Instructions
1️⃣ Make the Filling
In a bowl, mix cream cheese, mozzarella, Parmesan, spinach, garlic powder, red pepper flakes, and chopped shrimp until fully combined.
2️⃣ Prepare the Fish
Pat catfish fillets dry and season both sides with salt and pepper. Carefully cut a deep pocket into each fillet without slicing all the way through.
3️⃣ Stuff
Fill each pocket generously with the cheese mixture. Secure with toothpicks if needed.
4️⃣ Set Up Breading Station
Prepare three shallow dishes:
• Flour (seasoned with a little salt and pepper)
• Beaten eggs
• Panko mixed with garlic powder and optional paprika or cayenne
5️⃣ Dredge
Coat each fillet in flour, dip into egg, then press firmly into Panko.
For extra crunch, repeat egg → Panko for a double coating.
6️⃣ Fry
Heat oil to 350°F (175°C) in a deep pot. Fry 1–2 fillets at a time for 4–6 minutes per side until deep golden and crispy. Internal temperature should reach 145°F (63°C).
7️⃣ Drain & Serve
Drain on a wire rack (not paper towels) to keep the crust crispy. Rest 2 minutes before serving.
Serve hot with fresh lemon wedges and slice open to reveal that gooey, cheesy filling!
🔥 Quick Tips
• Panko gives the crispiest coating.
• Don’t overcrowd the oil — fry in batches.
• Keep oil temperature steady for even browning.
Crunchy, creamy, and packed with flavor — this stuffed catfish is pure comfort food with a seafood upgrade!