Transport your taste buds to Italy with our exquisite Arancini featuring the finest Delta Pride Catfish. This culinary masterpiece combines the essence of traditional Italian arancini with the rich flavors of Delta Pride Catfish, resulting in a dish that is both sophisticated and comforting. Each bite reveals a harmonious blend of flaked catfish, creamy Fontina cheese, and fragrant herbs, all encased in a crisp, golden-brown panko crust. Whether served as an appetizer, a side dish, or the meal’s star, these arancini are guaranteed to elevate any dining experience. Follow our step-by-step recipe to create these irresistible treats and savor a taste of Italy in the comfort of your own home.


Note from #mscatfishlady:

Arancini are Italian rice balls that are typically filled with cheese, meat, and/or vegetables, coated in breadcrumbs, and then fried. The name “arancini” comes from the Italian word for “little oranges” due to their shape and color when fried. They are a popular street food in Italy and are often served as appetizers or snacks.


  • 2 Delta Pride Catfish fillets
  • Olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon fresh ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 5 ounces prosciutto, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons shallots, minced
  • 2 bay leaves
  • 3 cups cooked Arborio rice
  • 1 cup Parmesan cheese, grated
  • 1⁄4 cup fresh parsley, minced
  • 1 egg, lightly beaten
  • 12 (1⁄2-inch) cubes Fontina cheese
  • 1 cup panko
  • Vegetable oil for frying


  • Preheat the oven to 375° F. Place the catfish on a sheet tray, drizzle each side lightly with olive oil, and season with salt and pepper. Bake for 12 minutes, remove from oven, and allow to cool slightly before flaking into a large bowl.
  • In a small skillet over medium-high heat, add butter, oil, prosciutto, garlic, shallots, and bay leaves. Cook for 4 minutes; remove from heat and let cool slightly before adding to the bowl with the catfish. Add the rice, Parmesan cheese, parsley, and egg. Mix well with a spatula until all ingredients are well incorporated.
  • Using your hands, form the mixture into balls slightly larger than a golf ball. Make an indentation with your thumb, and place a cube of Fontina cheese in the center. Add a bit more of the mixture to fill the hole and reshape.
  • Place the panko on a plate, and coat the rice ball in panko by rolling over the crumbs. Cook in a deep fryer at 360° F for 3 1⁄2 minutes, or until golden brown.