Bacon-Wrapped Catfish

We thought fried catfish was the best—until we wrapped it in bacon. The crispy classic officially has competition for a spot on our supper table.

Bacon-Wrapped Catfish
Makes 4 servings
  • 8 mini tricolor sweet peppers, halved and seeded
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 large red onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh oregano
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 4 (6-ounce) catfish fillets, skinned
  • 8 slices bacon
  • Garnish: chopped fresh oregano
  1. Preheat oven to 400°. Spray a large rimmed baking sheet with cooking spray.
  2. In a large bowl, stir together sweet peppers, zucchini, onion, oil, oregano, and ½ teaspoon salt. Place in an even layer on prepared pan.
  3. Bake for 30 minutes. Push vegetables to one side of pan.
  4. In a small bowl, stir together brown sugar, paprika, black pepper, red pepper, and remaining 1 teaspoon salt. Season catfish with sugar mixture. Wrap each fillet with 2 slices bacon, securing with wooden picks, if necessary. Place in an even layer on other side of pan.
  5. Bake for 15 minutes. Increase oven temperature to broil. Broil until bacon is crisp, 3 to 5 minutes. Garnish with oregano, if desired.