Turban of Catfish Des Allemands

Prep Time: 1 Hour
Yields: 6 Servings

Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Every year in July a festival dedicated to catfish is held in Des Allemands, Louisiana. Although the favorite method of preparation for the fish is fried, this recipe creates a more elegant dish. The interesting style of catfish wrapped around stuffing creates a beautiful plate presentation. This dish can be recreated with any thin-cut fillet of fish such as trout.


6 (5-7 ounce) catfish fillets
2 pounds white or claw crabmeat
3/4 cup butter
1 cup diced onions
1 cup diced celery
1 cup diced green bell peppers
1 cup diced red bell peppers
1/4 cup minced garlic
salt and cracked black pepper to taste
granulated garlic to taste
2 cups Italian bread crumbs
1/4 cup chopped parsley
3/4 cup water
3/4 cup white wine
3/4 cup melted butter
1 tbsp paprika
Louisiana hot sauce to taste

Preheat oven to 375 degrees F. In a heavy-bottomed sauté pan, melt 3/4 cup butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in crabmeat and cook until juices are rendered. Season to taste with salt, black pepper and granulated garlic. Remove from heat and sprinkle in bread crumbs, a little at a time, until desired consistency is achieved. Stuffing should not be too dry. Stir in parsley and blend well. Adjust seasonings if necessary. Place an equal amount of stuffing in the center of each fillet, roll into a turban shape and secure with toothpicks. Place fish in baking pan then add water and wine. Drizzle turbans with melted butter then sprinkle with paprika, salt, pepper and hot sauce. Bake 20 minutes or until stuffing reaches 160 degrees F.