Italian Sausage Stuffed Catfish – TCI

Italian Sausage Stuffed Catfish

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon garlic powder
  • 3 eggs
  • 1⁄2 pound sweet Italian sausage, cooked and drained
  • 6 small balls of Mozzarella, cut in half
  • 1⁄4 cup sun-dried tomatoes, drained
  • 1 cup milk
  • 1⁄2 cup panko
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon dry Italian seasoning

How to prepare:

HEAT oven to 350° F. Drizzle Catfish fillets with olive oil, and season with salt, pepper and garlic.

PREPARE filling; combine one beaten egg with sausage, Mozzarella and sun-dried tomatoes.

MAKE egg wash by mixing 2 beaten eggs with milk; set aside. Mix panko with salt, pepper and dry Italian seasoning.

PLACE the fillets top side down on cutting board. Top 2 of the fillets with filling; place other fillets on top. Carefully DIP fillets in egg wash then panko mix.

HEAT oil over medium-high heat, pan-fry until golden brown, flip and place on cookie sheet, and bake for 15 minutes.