Baked Stuffed Catfish

Making this easy baked stuffed catfish is a perfect meal for any season. This recipe is great for lunch or dinner and will impress anyone you make it for. I like to make this when I want a little extra flavor to my seafood. It is delicious because it is stuffed with a crab cake. This recipe has a few ingredients and cooks in less than 30 minutes. I also like that you can eat baked stuffed catfish with a nice salad, veggies, rice, dressed up mashed potatoes or by itself.

To make this dish flavorful, I used the seasonings below but if you are missing one, no big deal, use what you have. Feel free to add other seasonings too and make it your own. Just be careful not to over season, the goal is to sprinkle seasoning over this fish. So give this recipe a try and enhance your catfish!

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Ingredients For Baked Stuffed Catfish

5 medium sized catfish fillets
Olive oil
4-5 pre-made crab cakes or make them on your own or use left overs
3 Tablespoons of butter
Seasonings to sprinkle:
- Garlic Powder
- Spanish Style Paprika
- Coarse Black Pepper
- Creole Seasoning
- Worcestershire Sauce
- Dried Parsley Flakes
- Garlic Salt

Supplies

Large Bowl or Container
Foil
Baking Sheet
Round Toothpicks
Sauce Pan – Optional but needed if you are making the easy shrimp sauce
Mini Chopper or sharp knife – Optional but needed if you are making the easy shrimp sauce

Directions For Baked Stuffed Catfish

Rinse catfish in cold water and set in large container.

Shake the olive oil over both sides of the catfish to lightly coat.

Then shake on all the seasonings on both sides of the catfish and then set the container to the side.

Pre-heat the oven to 360 degrees Fahrenheit.
Next, line a baking sheet with foil and set to the side.
Combine all the crab cakes and then divide into 5 equal sections.

Then, on the foil, place the catfish with the backside facing up. The backside is the flatter side of the fillet.
Now, place a crab cake section, 3/4 of the way down on the catfish and place a sliver on butter on the top and bottom of the crab cake filling.

Next, roll the catfish fillet and secure with 2-3 toothpicks and then place on the baking sheet.

Once all the stuffed catfish are rolled and placed on the baking sheet. Then lightly cover with foil. You do this to prevent your catfish from drying out while cooking. So the foil will help keep the moisture in while the crab in the middle also heats all the way through. Notice that I did not secure the foil all the way around, I left wide openings for heat to get through faster.

Bake for 15 minutes covered and then remove the foil and bake for another 10 minutes uncovered. The catfish should lightly flake with the fork or if it does not flake easily, bake for another 5-7 minutes uncovered.

They are ready to eat! Serve with a nice salad, veggies or side dish. To make this even better, serve covered with my Easy Shrimp Sauce. This sauce only takes a few minutes and will make you feel like you ordered this dish right off a restaurant menu.

Ingredients For Easy Shrimp Sauce

12 ounces (340g) of cooked small shrimp (1 small package)
1 can of Cream of Mushroom Soup – 10 1/2 oz (298g)
1 can of mushrooms (pieces & stems) – 4 oz (113g)
4oz stick of butter
1 teaspoon of coarse black pepper
1 teaspoon of garlic powder or granulated garlic
Small onion -finely chopped

Directions For Easy Shrimp Sauce

In a medium sized sauce pan, melt the butter on medium heat.
Add in the finely chopped onions and cook until onions are soft or translucent. This is about 3-4 minutes on medium heat.

Then add in the mushrooms and mix well.

Next add in the cream of mushroom soup and mix well. Then add in the coarse black pepper and garlic powder. You could also add in some creole seasoning for a little kick. So you are just heating long enough until everything is heated or a light boil (3-4 minutes).