Crunchy Baked Catfish with Cornbread Stuffing
Get ready to elevate your seafood dinner with this flavor-packed recipe for **Crunchy Baked Catfish with Cornbread Stuffing**. Perfectly seasoned catfish fillets are coated in a spiced cornmeal crust, baked to golden, flaky perfection, and served alongside a comforting homemade cornbread stuffing bursting with the savory flavors of sautéed celery, onion, and fresh parsley. This Southern classic combines crunchy textures and hearty, buttery cornbread aromas in a dish that's both soul-warming and satisfying. With a quick preparation time and wholesome, pantry-friendly ingredients, it's an ideal recipe for weeknight dinners or weekend gatherings. Pair it with your favorite greens for a complete Southern-inspired meal!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup buttermilk
- 2 large eggs
- 2 cups cornbread crumbs
- 0.5 cup celery, finely diced
- 0.5 cup onion, finely diced
- 2 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.
In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
In another shallow bowl, whisk together the buttermilk and eggs until smooth.
Dip each catfish fillet into the buttermilk-egg mixture, then dredge it in the cornmeal mixture, ensuring it is evenly coated on all sides. Place the fillets on the prepared baking sheet.
Lightly spray the tops of the fillets with cooking spray to enhance crispness during baking. Bake in the preheated oven for 20-25 minutes, or until the fish is golden brown and flakes easily with a fork.
While the catfish is baking, prepare the cornbread stuffing. In a large skillet, melt the butter over medium heat. Add the diced celery and onion, and sauté until softened, about 5 minutes.
Add the cornbread crumbs to the skillet and stir to combine. Gradually add the chicken broth, stirring until the mixture is moist but not soggy. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from the heat and stir in the chopped parsley. Adjust the seasoning with salt and pepper to taste.
Serve the crispy baked catfish alongside the warm cornbread stuffing. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
