Catfish Bombs (Get Roux’d Approved)

Prep Time: 15 minutes

Cook Time: 35–45 minutes

Servings: ~24 bombs

Want to elevate what can be done with catfish? I took inspiration from classic crab cakes and turned it into these Catfish Bombs—crispy on the outside, creamy and flavorful on the inside. These make an incredible appetizer or crowd-pleaser for events, tailgates, and cookouts.

Ingredients

Catfish Filling

• 1 lb catfish, ground or finely minced

• 2 Tbsp oil

• 1 shallot, minced

• 2 garlic cloves, minced

• 2 Tbsp Cajun seasoning

• ¼ cup chives, diced

• 1 cup pepper jack cheese, shredded

Dough

• 1 medium potato, boiled and riced

• 1 cup seafood stock

• 2 Tbsp butter, melted

• ½ tsp salt

• 1½ cups all-purpose flour

Breading

• 1 cup flour

• 2 eggs, beaten

• 1 cup breadcrumbs

• Oil for frying (or air fryer alternative)

Instructions

Catfish Filling

1. Finely mince or grind the catfish and set aside.

2. Heat oil in a saucepan over medium heat. Sauté the diced shallot for 2–3 minutes, then add garlic and Cajun seasoning. Cook another 2–3 minutes.

3. Add the ground catfish, chives, and cheese. Mix thoroughly.

4. Transfer to a covered bowl and cool in the refrigerator.

5. Once cooled, roll the catfish mixture into 1-inch balls (about 24 total).

Dough

1. Bring salted water to a rolling boil.

2. Peel, dice, and boil the potato until fork-tender (10–15 minutes).

3. Drain and allow to cool slightly, then rice the potato (food mill preferred).

4. Return potatoes to the stovetop over medium-high heat. Add seafood stock and melted butter, stirring until boiling.

5. Add flour and stir constantly for 3–4 minutes until a dough forms.

6. Transfer dough to a metal bowl and chill in the refrigerator.

7. Once chilled, scoop about 1 Tbsp of dough and flatten into a 3-inch disc.

8. Place a catfish ball in the center and gently shape the dough around it, forming a teardrop or pear shape.

9. Garnish with a sprig of fresh thyme or a small bamboo skewer if desired.

Breading & Frying

1. Set up three bowls: flour, beaten eggs, and breadcrumbs.

2. Dredge each bomb in flour, then egg, then breadcrumbs.

3. Heat oil to 350°F. Fry catfish bombs until golden brown and floating, about 3–4 minutes.

4. Serve hot with remoulade or your favorite dipping sauce.

Chef JP Tip

These Catfish Bombs are perfect for events and can be prepped ahead of time. Assemble, bread, and refrigerate—then fry fresh for service.

Get Roux’d

If you make this recipe, tag @ChefJPOutdoors and let me know—

If it’s good, it got Roux’d. 🔥