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.
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
- Preheat oven to 400°. Spray a large rimmed baking sheet with cooking spray.
- In a large bowl, stir together sweet peppers, zucchini, onion, oil, oregano, and ½ teaspoon salt. Place in an even layer on prepared pan.
- Bake for 30 minutes. Push vegetables to one side of pan.
- 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.
- Bake for 15 minutes. Increase oven temperature to broil. Broil until bacon is crisp, 3 to 5 minutes. Garnish with oregano, if desired.