Bacon Wrapped Catfish with Cream Cheese Stuffing

Catfish filets stuffed with a cream cheese/jalapeno mixture, then wrapped with bacon.

Bacon Wrapped Catfish


  • 8 (3 to 5 ounce) U.S. Farm-Raised Catfish Fillets
  • Seasoned salt
  • Paprika
  • 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


  1. Heat oven to 375 degrees F.
  2. Place bacon on sheet pan in single layer and bake for 10 minutes or until lightly browned.
  3. Combine breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt, onion, parsley and thyme. Divide into 8 portions.
  4. 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 wooden pick. Wrap 1 slice of bacon around each fillet, securing with toothpicks. Sprinkle tops with paprika.
  5. 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.
  6. Remove wooden picks. Garnish with lemon slices and parsley.

Yield: 8 servings

Recipe and photo used with permission from: The Catfish Institute