Wing King 

Stuffed Catfish 

-In a deep frying pot add cooking oil and fill it 1/2 way allowing it to heat on medium high

To the mixing bowl add the following: 1 block of cream cheese, 1/3 cup of sun-dried tomatoes, one bag of cooked spinach, 1 cup of mozzarella cheese, one container of wild caught special crab meat, 1 tablespoon of each (black pepper, paprika, old bay, and garlic powder) 

After your fish is cleaned, Pat dry and season to your liking. Seasonings I used included { Cayenne pepper, Onion Powder, Black pepper, Tony Chachere's Creole Seasoning}  Lightly season fish, as most of the flavor will come from the stuffing. 

Grab the mixing bowl that was set aside and Lightly spread stuffing on 1 piece of the fish. DO NOT Spread too much as it will be hard to secure. You'll then take your other piece of seasoned fish and place on top of the stuffing. Grab a couple of toothpicks to secure the edges

In a nice size bowl add 1 egg and 1/2 Cup of low-fat butter milk. Mix it well. In a separate bowl add your Louisiana fish fry batter or batter of your choice and set aside; Take your secured stuffed catfish and place it in the bowl with the buttermilk and egg {Get It Wet}Take it from the buttermilk bowl and right into the Louisiana batter make sure the fish is evenly coated.

By now your cooking oil should be nice and hot, and your fish and ready to be dropped. Once fish is dropped, allow it to cook 12-14 minutes. When the Fish is ready it will float to the top or the sound of the grease will become quiet.

TAKE IT OUT AND ENJOY! Recipe may vary depending on serving size, feel free to make necessary adjustments.