Creamy Stuffed Catfish with Cheese, Spinach, and Shrimp

Q: Can I use frozen catfish?
Yes, just make sure it’s fully thawed and patted dry before stuffing.

Q: How do I know when the catfish is done?
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Q: Can I use other types of fish?
Absolutely — tilapia, flounder, or sole also work beautifully for this recipe.

Q: What’s the best side dish for stuffed catfish?
It pairs perfectly with garlic mashed potatoes, rice pilaf, or sautéed green beans.