Ingredients:
- 4 Guidry’s catfish fillets (about 5-7 oz each, thawed)
- 2 links Best Stop boudin sausage (casing removed)
- Creole of Blackening seasoning
- 2-4 slices of bacon (optional, for wrapping)
- Olive oil or butter (for cooking/baking dish)
- Lemon wedges and fresh parsley for garnish (optional)
- Toothpicks (to secure the fish)
Prepare the Boudin Stuffing: Remove the boudin from its casing. If using links, you can simply break them apart and mix the contents in a bowl. The boudin is typically pre-cooked, so you are just incorporating it into the fish.
Prepare the Catfish: Pat the catfish fillets dry with a paper towel. Season both sides of the fillets generously with Cajun or Creole seasoning.
Stuff and Secure: Divide the boudin mixture into four equal portions. Spoon one portion onto each fillet. Fold the fish over the stuffing or roll it up tightly. Secure the stuffed fish with toothpicks to keep the filling inside during cooking. If using bacon, wrap one or two slices around the fish to help hold it together and add flavor.
Cook the Catfish:
Baking Method (Recommended): Preheat your oven to 400°F (200°C). Place the stuffed fillets in a lightly greased baking dish or on a wire rack over a baking sheet. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. You can broil for the last minute or two for a golden, crispy top.
Frying Method: Heat vegetable oil in a large skillet to 350°F (175°C). Carefully place the stuffed catfish in the hot oil and fry for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
Serve: Carefully remove the toothpicks. Garnish with fresh parsley and serve hot with lemon wedges.
No comment yet, add your voice below!