The best way to kick off any party or gathering is with a show-stopping appetizer. This cheesy catfish bread recipe is certainly a crowd pleaser.  And the best part is, this recipe works perfectly with both fresh and frozen fillets.

This recipe was developed in conjunction with the Viking Cooking School.   

Cheesy Catfish Bread

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 4 5-7 oz Heartland Catfish Fillets
• 4 tablespoons butter divided
• ¼ cup onion chopped
• ¼ cup celery chopped
• ¼ cup red bell pepper chopped
• 2 cloves garlic minced
• ½ teaspoon liquid crab boil
• 16 oz cream cheese
• ½ cup mayonnaise
• ½ cup ounces black olives chopped
• ¾ cup mozzarella cheese shredded
• 1½ cup cheddar cheese shredded, divided
• 1 tablespoon fresh parsley minced
• Salt and pepper to taste
• 1 loaf French bread

Method

 

1. This recipe was developed in conjunction with the Viking Cooking School.
2. MELT 2 tablespoons of the butter in a medium sauté pan. Add onions, celery and bell pepper. Sauté until vegetables are almost translucent, about 5 minutes. Add minced garlic and sauté 1 more minute. Remove from heat and set aside until needed.
3. MELT the remaining 2 tablespoons of the butter and add the crab boil. Lay the catfish in a single layer on a lined baking sheet. Brush with the butter mixture and bake at 350 degrees for 5 minutes, or until flaky.
4. MIX cream cheese, mayonnaise, onion mixture, olives, mozzarella and ¾ cup of the shredded cheddar in a stand mixer. Add parsley, salt and pepper. Flake catfish and gently fold into cheese mixture.
5. CUT the bread in half lengthwise and place on a baking sheet. Spread the catfish mixture on each cut half. Top with remaining ¾ cup of cheddar.
6. BAKE for 10 minutes or until cheese is melted and bubbly. Cut into individual slices and serve immediately.