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Plated catfish cheesy bread topped with parsley

Cheesy Catfish Bread

  • Prep Time: 15 Mins
  • Cook Time: 20 Mins
  • Total Time: 35 minutes
  • Yield: 12 servings 1x


  • 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


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. BAKE for 10 minutes or until cheese is melted and bubbly. Cut into individual slices and serve immediately.