Bayou Stuffed Catfish with Cajun Beurre Blanc

Name: Bayou Stuffed Catfish with Cajun Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound jumbo lump crabmeat; 1 loaf 3 by 6 by 1-inch baked cornbread; 1 cup cooked spinach,chopped; 1/4 cup pine nuts,toasted; 1 tablespoon creole mustard; Salt and pepper, to taste; 6 (6-ounce) boneless catfish fillets, skinned; 1 cup seasoned flour; 1 cup buttermilk; 2 cups fish fry mix; Cajun beurre blanc (recipe follows); Lemon, for garnish; 1 1/2 cups white wine; 1 clove garlic, crushed; 1 bay leaf; 1 fresh lemon, halved; 2 shallots, minced; 1 pound butter, cut in 1-inch pieces; I cup heavy cream; 1 teaspoon black peppercorns, cracked; 1 tablespoon blackened seasoning, see previous recipe

Servings: persons

1/2 pound jumbo lump crabmeat
1 loaf 3 by 6 by 1-inch baked cornbread
1 cup cooked spinach,chopped
1/4 cup pine nuts,toasted
1 tablespoon creole mustard
Salt and pepper, to taste
6 (6-ounce) boneless catfish fillets, skinned
1 cup seasoned flour
1 cup buttermilk
2 cups fish fry mix
Cajun beurre blanc (recipe follows)
Lemon, for garnish
1 1/2 cups white wine
1 clove garlic, crushed
1 bay leaf
1 fresh lemon, halved
2 shallots, minced
1 pound butter, cut in 1-inch pieces
I cup heavy cream
1 teaspoon black peppercorns, cracked
1 tablespoon blackened seasoning, see previous recipe

1
Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper.
2
Lay fish skin side up and top with 2 1/2 ounces stuffing.
3
Roll tightly and refrigerate until set.
4
Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix.
5
Deep fry at 350 degrees F until light brown.
6
Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
7
In heavy saucepan, add all ingredients except butter and cream.
8
Reduce the liquid over low heat.
9
Add heavy cream and reduce by half.
10
Slowly add butter, whipping continuously-alternating pan on and off flame.
11
Strain and add seasoning.

1465

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound jumbo lump crabmeat, 1 loaf 3 by 6 by 1-inch baked cornbread, 1 cup cooked spinach,chopped, 1/4 cup pine nuts,toasted, and more.

Yes, Bayou Stuffed Catfish with Cajun Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bayou Stuffed Catfish with Cajun Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions