Bacon-Wrapped Catfish Stuffed With Stuffing
Total Time Required: 50-60 minutes
- 1 whole catfish skinned with the guts removed
- Stuffing – 1 Box
- Kosher Salt
- 8 to 10 Strips Bacon
- Lemon Wedges
Prepare your stuffing normally and then slighty under cook your bacon and let them both rest. Partially cooking the bacon makes sure it doesn’t over/under cook in the oven.
Once the bacon and stuffing is set aside, preheat the oven to 400 degrees.
Pat down your fish with a paper towel and then lay it over an oiled cookie sheet. Next, you will need to start jamming your stuffing into the cavity of the fish. Try to really load it in there. Once the belly is filled with stuffing, use toothpicks to close the cavity and keep your stuffing sealed.
Once you feel confident in your skewering, lighty salt your catfish.
Next, wrap strips of bacon around your fish as tightly as possible. The bacon not only adds delicious flavor but it also keeps the fish moist while it bakes.
The oven should be nice and warm by now—set the fish in the oven and to begin the baking process.
A good rule of thumb: bake fish for ten minutes per inch of thickness. Keep this in mind during the baking process. Once the bacon is golden brown pull your pan, remove the bacon and set it aside to rest on the stovetop.
Next, place the fish back in the oven for just a few minutes—This will help crisp up the edges. While the fish is getting crispy, chop up your bacon into small pieces.
Once it looks done, remove the fish from the oven and let rest for a few moments. Then garnish with lemon and salt.
Pair with your preferred side—this is where you will add the bacon bits. I usually pair my fish with roasted potatoes and onions but a side of rice also makes for a delicious meal.
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