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.
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Cheesy Catfish Bread
- Total Time: 35 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 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
Instructions
This recipe was developed in conjunction with the Viking Cooking School.
- 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.
- 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.
- 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.
- 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.
- BAKE for 10 minutes or until cheese is melted and bubbly. Cut into individual slices and serve immediately.
- Prep Time: 15 Mins
- Cook Time: 20 Mins
