Crunchy Baked Catfish With Cornbread Stuffing

"I found this on www.raleys.com but rewrote the directions as they were a bit confusing. Cod and tilapia might work well too. My DH was very happy and floating in seafood heaven ;) ! If you don't like spicy dishes, try Italian Seasoning instead of Cajun and omit the fresh thyme."
 
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photo by Kat's Mom photo by Kat's Mom
photo by Kat's Mom
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F.
  • COATING: Stir together 1 cup stuffing mix and 2 teaspoons Cajun seasoning in a small bowl, crushing any larger pieces with your fingers (this might be less messy if done in a zip-loc baggie).
  • FISH: Rinse fish and pat dry; brush with 1 tablespoon melted butter and roll in coating.
  • Place in a shallow dish and sprinkle with any remaining coating.
  • Bake until fish flakes easily with a fork, approximately 20 minutes.
  • TOPPING: While fish is baking, stir together remaining stuffing mix, Cajun seasoning, 2 tablespoons butter and water in a small bowl; cover and microwave on HIGH for 2 minutes.
  • When fish is cooked, cover with topping & a sprinkle of thyme and serve.

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Reviews

  1. The best catfish I've ever eaten! I used Pepperidge Farms cornbread stuffing instead of Stove Top because that's what I had. Will make again.
     
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<p>I used to be very active here, recent site changes have made that impossible. So sad that Scripps eliminated our forums and alienated both the hosts and participants.</p>
 
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