Wild Rice Stuffed Catfish Recipes

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. 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.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

WILD RICE STUFFED CATFISH

Steps:

• 1. Rinse fillets and butterfly open. Pat dry sprinkle with onion powder, garlic powder, fresh cracked black pepper, and "Old Bay" Seasoning.
• 2. Place each fillet on a piece of aluminum foil spray with no stick cooking spray. set aside. Cook wild rice according to package instructions .Make sure all liquid is absorbed because fish and veggies will add moisture as it cooks.
• 3. Let rice cool completely before gently mixing all ingredients in mixing bowl. taste. adjust seasoning as needed.
• 4. Spoon mixture into each catfish fillet, being careful not to overstuff.Tear foil for fish,place each fish in foil and seal closed leave enought room for air to circulate.
• 5. place in pyrex dish and put in the oven, preheated to 350 degress. Cook for 20 minutes,. Check that fish is opaque and flakes with a fork. Oh and allow to sit for 15 minutes. be careful of steam. Enjoy!