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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.

Step 2

In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 3

In another shallow bowl, whisk together the buttermilk and eggs until smooth.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the skillet from the heat and stir in the chopped parsley. Adjust the seasoning with salt and pepper to taste.

Step 9

Serve the crispy baked catfish alongside the warm cornbread stuffing. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1936.8g)

Amount per serving	% Daily Value*
Calories	3899.9

Total Fat 109.5g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 1.2g
Cholesterol 744.6mg	0%
Sodium 6982.5mg	0%
Total Carbohydrate 555.3g	0%
Dietary Fiber 37.4g	0%
Total Sugars 52.0g
Protein 153.4g	0%

Vitamin D 213.4IU	0%
Calcium 840.5mg	0%
Iron 21.7mg	0%
Potassium 3470.8mg	0%

*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.

Source of Calories

Fat: 25.8%

Protein: 16.1%

Carbs: 58.1%