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Course : Entree
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Stuffed Catfish

From Diana Rattray,
Your Guide to Southern Food.
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Stuffed baked catfish recipe.

INGREDIENTS:

  • 4 farm-raised catfish fillets, fresh or frozen and thawed, about 1 1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon lemon juice
  • .
  • Stuffing
  • 1 cup fresh soft bread crumbs
  • 3 tablespoons light cream cheese
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped onion
  • 1 teaspoon dried parsley
  • 1 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • .
  • 8 slices bacon

PREPARATION:

Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice. In a bowl, combine bread crumbs with cream cheese, 2 teaspoons lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4 portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing. Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon around each catfish fillet. Use toothpicks to secure rolls. Place catfish rolls in a lightly greased baking dish. Bake at 350° for 15 to 20 minutesm, or until fish flakes easily when pricked with a fork. Serve with lemon wedges, if desired.
Serves 4.

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