Stuffed Fried Catfish 
Get ready for some serious Southern comfort!
Crispy, golden-fried catfish fillets are stuffed with a bold, flavorful Cajun-spiced vegetable mixture, creating a dish that’s crunchy on the outside, juicy on the inside, and bursting with zesty goodness.
Ingredients 
For the Catfish:
- 4 catfish fillets
- 1 cup breadcrumbs
- ½ cup cornmeal
- 2 tablespoons Cajun seasoning
- 2 large eggs, beaten
- ½ cup all-purpose flour
- Oil, for frying (vegetable or canola)
For the Cajun Stuffing:
- ½ cup diced bell peppers (mix of red, green, or yellow)
- ¼ cup diced onion
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
Instructions 
1. Make the Stuffing:
- In a skillet over medium heat, melt the butter.
- Add the onions, bell peppers, and garlic, cooking until softened, about 3–4 minutes.
- Season with Cajun seasoning, salt, and pepper.
- Remove from heat and let the stuffing cool slightly.
2. Prepare the Catfish:
- Using a sharp knife, carefully slice a pocket into the side of each catfish fillet (don’t cut all the way through!).
- Gently spoon the vegetable stuffing into each fillet, pressing it in lightly.
3. Set Up the Breading Station:
- Place the flour in one shallow bowl.
- Beat the eggs in a second bowl.
- In a third bowl, mix the breadcrumbs, cornmeal, and Cajun seasoning.
4. Bread the Catfish:
- Lightly dust each stuffed fillet in the flour, shaking off any excess.
- Dip into the beaten eggs, then coat thoroughly in the breadcrumb-cornmeal mixture.
5. Fry Until Golden:
- Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
- Fry the catfish, 2 fillets at a time, for 3–4 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
6. Serve:
- Serve hot with lemon wedges, tartar sauce, or a creamy Cajun remoulade on the side!
Recipe Details 
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 20 minutes | 40 minutes | 4 |
Why You’ll Love It 
- Crunchy Outside, Juicy Inside: The catfish fries up crisp while keeping the stuffing tender and flavorful.
- Bold Cajun Flavors: Perfect balance of spices without overwhelming the sweet, delicate catfish.
- Showstopper Dish: Looks impressive but is easy enough for weeknight dinners or a casual fish fry!
Tips and Variations:
- Spice It Up: Add a pinch of cayenne to the stuffing if you love extra heat.
- No Catfish? This recipe works beautifully with tilapia or snapper too.
- Oven Option: For a lighter version, bake the breaded, stuffed fillets at 400°F (200°C) for 20–25 minutes, flipping once.
One-pan wonder (minimal cleanup!)
