Tuesday, October 07, 2014


serves eight

8 (3-5-oz.) catfish fillets
seasoned salt
8 slices smoked bacon
1 cup Italian breadcrumbs
4 ounces cream cheese, softened
2 tablespoons diced, jarred jalapeños
2 tablespoons fresh lemon juice
1 teaspoon celery salt
2 tablespoons onion, finely chopped
2 teaspoons dried parsley
1 teaspoon ground thyme

Preheat oven to 375° F. Place bacon on sheet pan in single layer and bake for 10 minutes or until lightly browned. Combine breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt, onion, parsley and thyme. Divide into 8 portions. Lightly dust fillets with seasoned salt. Place fillets flat side up. Place 1 portion of stuffing in middle of each fillet. Wrap thin side of fillet toward center, then thicker side toward center. Secure with a toothpick. Wrap 1 slice of bacon around each fillet, securing with toothpicks. Sprinkle tops with paprika. Spray cooking rack and baking sheet with cooking spray. Place catfish rolls on rack. Bake 20 to 30 minutes or until fish is cooked through. Remove toothpicks. Garnish with lemon slices and parsley.

bacon recipe source: U.S. Farm-Raised Catfish (@US_Catfish), 6311 Ridgewood Road, Suite W404, Jackson, Mississippi 39211

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