8 Delicious Stuffed Catfish Recipes to Impress Your Dinner Guests

When prepared correctly, a stuffed catfish becomes more than just seafood—it transforms into an edible canvas for flavor exploration.

You might not realize that this freshwater staple accepts stuffing better than most fish due to its firm texture and mild taste profile.

While traditional recipes focus on cornbread or crab fillings, today’s innovative approaches pair unexpected ingredients like honey-pecan or coconut curry with this versatile protein.

Master these eight techniques, and you’ll elevate a humble catfish into a centerpiece worthy of your most discerning dinner guests.

Crab and Shrimp Stuffed Catfish With Lemon Butter Sauce

This elegant seafood dish combines tender catfish fillets with a luxurious stuffing of crab and shrimp, all topped with a bright lemon butter sauce. Perfect for special occasions, this recipe transforms humble catfish into a restaurant-quality meal that will impress your guests while being surprisingly simple to prepare.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup crabmeat, picked over for shells
• 1/2 pound shrimp, peeled, deveined and chopped
• 1/4 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon green onions, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the sauce:
• 1/2 cup butter
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Lemon slices for garnish

Instructions:

Step 1: Preheat your oven to 375°F (190°C). Lightly oil a baking dish.

Step 2: In a bowl, combine crabmeat, chopped shrimp, breadcrumbs, mayonnaise, beaten egg, parsley, green onions, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper. Mix gently until well combined.

Step 3: Place catfish fillets on a clean work surface. Season both sides with salt and pepper.

Step 4: Place about 1/4 cup of the crab-shrimp mixture on top of each catfish fillet. Gently roll up each fillet, securing with toothpicks if necessary.

Step 5: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed catfish in the skillet, seam side down, and sear for 2-3 minutes until golden.

Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the fish flakes easily with a fork and the stuffing is heated through.

Step 7: While the fish is baking, prepare the lemon butter sauce. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 8: Stir in lemon juice and fresh dill. Reduce heat and simmer for 2-3 minutes. Season with salt and pepper to taste.

Step 9: Remove the catfish from the oven and carefully remove any toothpicks. Transfer to serving plates, spoon the lemon butter sauce over the top, and garnish with lemon slices and additional fresh herbs if desired.

Nutrition:

• Calories: 425 per serving
• Protein: 35g
• Fat: 28g
• Carbohydrates: 8g
• Sodium: 650mg
• Cholesterol: 215mg
• Fiber: 0.5g
• Sugar: 1g

Cajun Cornbread Stuffed Catfish Fillets

This Southern-inspired dish combines the earthy flavor of catfish with a spicy Cajun cornbread stuffing. The crispy exterior of the catfish gives way to a moist, flavorful stuffing that’s packed with bell peppers, onions, and Cajun spices, creating a perfect balance of textures and tastes that will transport you straight to Louisiana.

Ingredients:

• 4 large catfish fillets (about 6-8 oz each)
• 2 cups prepared cornbread, crumbled
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tablespoon Cajun seasoning (salt-free)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup chicken broth
• 1 egg, beaten
• 2 tablespoons fresh lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons cornmeal
• 2 tablespoons vegetable oil for cooking
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Step 3: In a large bowl, combine the sautéed vegetables with crumbled cornbread, green onions, Cajun seasoning, thyme, and cayenne pepper.

Step 4: Add chicken broth and beaten egg to the cornbread mixture, stirring gently until just combined. The stuffing should be moist but not soggy.

Step 5: Rinse the catfish fillets and pat them dry with paper towels. Season with salt and pepper, then drizzle with 1 tablespoon of lemon juice.

Step 6: Place about 1/3 cup of stuffing on each catfish fillet. Roll up the fillets, starting from the thinner end, and secure with toothpicks if necessary.

Step 7: In a shallow dish, combine flour, cornmeal, and 1 teaspoon of Cajun seasoning. Roll the stuffed catfish in this mixture to coat lightly.

Step 8: Heat vegetable oil in an oven-safe skillet over medium-high heat. Place the stuffed catfish in the skillet and cook for 2-3 minutes until the bottom is golden brown.

Step 9: Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for 12-15 minutes, until the fish flakes easily with a fork.

Step 10: Remove toothpicks before serving. Drizzle with remaining lemon juice and serve with lemon wedges.

Nutrition:

• Calories: 390 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 19g
• Fiber: 2g
• Sodium: 480mg
• Cholesterol: 145mg

Mediterranean Herb and Feta Stuffed Catfish

This Mediterranean-inspired stuffed catfish combines the delicate flavor of fresh catfish fillets with the vibrant tastes of herbs, lemon, and crumbled feta cheese.

The fish is butterflied and filled with a fragrant mixture before being baked to perfection, creating a dish that’s both impressive and surprisingly simple to prepare.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil, plus extra for brushing
• 3 cloves garlic, minced
• 1 small red bell pepper, finely diced
• 1/2 cup chopped fresh spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1 lemon, half juiced and half sliced
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup breadcrumbs

Instructions:

Step 1: Preheat your oven to 375°F (190°C) and lightly oil a baking dish.

Step 2: Butterfly each catfish fillet by cutting along one side (without cutting all the way through), then open it like a book. Season both sides with salt and pepper.

Step 3: In a medium bowl, combine feta cheese, 1 tablespoon olive oil, garlic, bell pepper, spinach, parsley, dill, mint, lemon juice, pine nuts, oregano, and red pepper flakes. Mix gently until well combined.

Step 4: Divide the filling equally among the catfish fillets, placing it on one side of each butterflied fillet. Fold the other side over to cover the filling.

Step 5: Brush the tops of the fillets with the remaining olive oil and sprinkle with breadcrumbs for a crispy crust.

Step 6: Arrange the stuffed fillets in the prepared baking dish and place lemon slices on top and around the fish.

Step 7: Bake for 20-25 minutes, or until the fish flakes easily with a fork and is opaque throughout.

Step 8: Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 8g
• Fiber: 1g
• Sodium: 480mg
• Calcium: 15% DV
• Iron: 8% DV

Spinach and Ricotta Stuffed Catfish With Tomato Basil Sauce

This elegant stuffed catfish dish combines the delicate flavor of fresh catfish fillets with a creamy spinach and ricotta filling, all topped with a vibrant tomato basil sauce.

Perfect for a special dinner that’s impressive yet surprisingly simple to prepare, this recipe transforms everyday catfish into a restaurant-worthy meal.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 cups tomato sauce
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons lemon juice

Instructions:

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 3: Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

Step 4: In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, cooled spinach mixture, 2 tablespoons chopped basil, lemon zest, salt, and pepper.

Step 5: Lay catfish fillets flat and season with salt and pepper. Place a generous spoonful of the spinach-ricotta mixture on one end of each fillet, then roll up and secure with toothpicks.

Step 6: Place the stuffed catfish rolls in the prepared baking dish and bake for 20-25 minutes until fish flakes easily with a fork.

Step 7: While the fish is baking, prepare the tomato basil sauce. Heat 1 tablespoon olive oil in a saucepan over medium heat, add 3 cloves minced garlic and cook for 30 seconds.

Step 8: Add tomato sauce, 1/4 cup chopped basil, dried oregano, and red pepper flakes (if using). Simmer for 10 minutes, then stir in lemon juice.

Step 9: Remove the toothpicks from the baked catfish rolls and serve topped with the tomato basil sauce. Garnish with additional fresh basil.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 9g
• Fiber: 2g
• Sodium: 480mg
• Calcium: 25% DV
• Iron: 15% DV

Spicy Jalapeño and Cream Cheese Stuffed Catfish

This spicy stuffed catfish recipe delivers a perfect balance of heat and creaminess that transforms an ordinary catfish fillet into something extraordinary. The jalapeños provide a pleasant kick while the cream cheese mellows the heat and adds richness to this delightful dish that’s sure to impress your dinner guests.

Ingredients:

• 4 large catfish fillets (about 6 oz each)
• 8 oz cream cheese, softened
• 3 jalapeños, seeded and finely diced
• 2 cloves garlic, minced
• 1/4 cup finely chopped green onions
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Step 2: In a mixing bowl, combine the softened cream cheese, diced jalapeños, minced garlic, green onions, lemon juice, half of the smoked paprika, cumin, and cayenne pepper. Mix until well incorporated.

Step 3: Pat the catfish fillets dry with paper towels and season both sides with salt and black pepper.

Step 4: Place each fillet flat on a clean surface and spread about 2-3 tablespoons of the cream cheese mixture onto one side of each fillet.

Step 5: Carefully roll up each fillet, starting from the narrower end, and secure with toothpicks if necessary.

Step 6: In a small bowl, mix breadcrumbs with the remaining smoked paprika and a pinch of salt.

Step 7: Brush each rolled fillet with olive oil, then gently roll in the breadcrumb mixture to coat the outside.

Step 8: Place the stuffed fillets in the prepared baking dish, seam side down.

Step 9: Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 10: Remove from the oven, let rest for 5 minutes, and carefully remove any toothpicks before serving with lemon wedges.

Nutrition:

• Calories: 420 per serving
• Protein: 32g
• Fat: 28g
• Carbohydrates: 9g
• Fiber: 1g
• Sodium: 380mg
• Calcium: 80mg

Coconut Curry Stuffed Catfish With Mango Salsa

This tropical-inspired stuffed catfish combines the rich flavors of coconut curry with sweet mango salsa. The catfish fillets are butterflied and filled with a flavorful curry mixture, then baked to perfection and topped with a revitalizing mango salsa that balances the warm spices with fruity sweetness.

Ingredients:

• 4 catfish fillets (about 6 oz each), butterflied
• 1 cup cooked jasmine rice
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 mangoes, diced
• 1 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon honey

Instructions:

Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes.

Step 3: Add minced garlic, grated ginger, and curry powder. Cook for 1 minute until fragrant.

Step 4: Stir in 1/2 cup coconut milk, diced bell pepper, and peas. Simmer for 3-4 minutes until vegetables are tender.

Step 5: Mix in the cooked rice, season with salt and pepper, then remove from heat and let cool slightly.

Step 6: Open the butterflied catfish fillets and season with salt and pepper. Place about 1/4 cup of the curry rice mixture in the center of each fillet.

Step 7: Fold the catfish over the filling and secure with toothpicks if needed. Place on the prepared baking sheet.

Step 8: In a bowl, mix the remaining coconut milk with 1 tablespoon olive oil. Brush this mixture over the stuffed catfish.

Step 9: Bake for 20-25 minutes until the fish flakes easily with a fork.

Step 10: While the fish is baking, prepare the mango salsa by combining diced mangoes, red onion, jalapeño, cilantro, lime juice, and honey in a bowl. Mix well and refrigerate until ready to serve.

Step 11: Remove the fish from the oven, discard toothpicks if used, and transfer to serving plates. Top each stuffed catfish with a generous spoonful of mango salsa.

Nutrition:

• Calories: 420 per serving
• Protein: 28g
• Fat: 22g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 12g
• Sodium: 280mg

Garlic Mushroom and Wild Rice Stuffed Catfish

This delectable stuffed catfish combines the earthy flavors of wild rice and mushrooms with the aromatic punch of garlic.

The flaky catfish fillets envelop the savory stuffing, creating a dish that’s both elegant and satisfying. Perfect for special occasions or a delightful weeknight dinner.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup cooked wild rice
• 2 tablespoons olive oil
• 1 cup mushrooms, finely chopped
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 teaspoon paprika
• 2 tablespoons butter (or olive oil)
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3 minutes.

Step 3: Add garlic and mushrooms to the skillet and sauté until mushrooms release their moisture and begin to brown, approximately 5-7 minutes.

Step 4: Stir in the cooked wild rice, half of the parsley, thyme, and lemon juice. Season with salt and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.

Step 5: Lay catfish fillets flat on a clean surface. Season both sides with salt, pepper, and paprika.

Step 6: Place a generous amount of the wild rice and mushroom mixture on each fillet, then carefully roll up the fillets, securing with toothpicks if necessary.

Step 7: Place the stuffed catfish in the prepared baking dish. Pour vegetable broth around (not over) the fish.

Step 8: Dot each rolled fillet with small pieces of butter (or drizzle with olive oil) and sprinkle with remaining parsley.

Step 9: Bake for 20-25 minutes, or until fish flakes easily with a fork and is opaque throughout.

Step 10: Remove toothpicks before serving. Serve immediately with lemon wedges and any remaining sauce from the baking dish drizzled over the top.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 2g
• Sodium: 280mg
• Sugars: 2g

Honey Pecan Crusted Stuffed Catfish With Sweet Potato Filling

This delectable dish combines the tender flakiness of catfish with a sweet and savory sweet potato filling, all encased in a crispy honey pecan crust. The natural sweetness of the honey complements the mild flavor of the catfish, while the pecans add a satisfying crunch that will impress your dinner guests.

Ingredients:

• 4 catfish fillets (6-8 oz each)
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 cup finely chopped pecans
• 1/3 cup honey
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil for cooking

Instructions:

Step 1: Place sweet potato cubes in a pot, cover with water, and boil until tender (about 15 minutes). Drain well and transfer to a mixing bowl.

Step 2: Mash the sweet potatoes with maple syrup, cinnamon, and nutmeg. Set aside to cool.

Step 3: In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook for another 30 seconds. Add this mixture to the mashed sweet potatoes along with chopped parsley.

Step 4: Butterfly each catfish fillet by making a lengthwise cut, being careful not to cut all the way through. Open the fillets like a book.

Step 5: Season the inside of each fillet with salt and pepper, then spoon the sweet potato mixture onto one side of each butterflied fillet. Fold the other half over to enclose the filling.

Step 6: Prepare three separate shallow dishes: one with flour mixed with paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with chopped pecans.

Step 7: In a fourth dish, pour the honey. You’ll use this last.

Step 8: Carefully coat each stuffed fillet first in the flour mixture, then dip in beaten egg, then in honey, and finally coat with the pecan-breadcrumb mixture, pressing gently to adhere.

Step 9: Heat vegetable oil in a large skillet over medium heat. Cook the fillets for 4-5 minutes on each side until golden brown and the fish flakes easily with a fork.

Step 10: Transfer to a paper towel-lined plate to remove excess oil, then serve immediately.

Nutrition:

• Calories: 520 per serving
• Protein: 32g
• Carbohydrates: 42g
• Fat: 26g
• Fiber: 4g
• Sugar: 18g
• Sodium: 320mg

Final Thoughts

By mastering these eight stuffed catfish recipes, you’ve elevated a humble fish to gourmet status.

Each technique—from delicate crab stuffing to bold jalapeño filling—transforms your catfish into a showstopping centerpiece.

Remember, the devil’s in the details: precise temperature control and balanced flavors make all the difference.

Whether you’ve chosen the Mediterranean herb route or the sweet potato-pecan pairing, you’ve discovered that great cooking, like great art, requires both technique and imagination.