The development of nutritionally enhanced snacks is a strategy to address protein-energy malnutrition, particularly in developing regions. This study investigated proximate and sensory characteristics of extruded puffed corn snacks fortified with varying levels (0%, 5%, 10%, 15%, and 20%) of catfish (Clarias gariepinus) paste. Proximate analysis was performed based on the methods of the Association of Official Analytical Chemistry (AOAC). 30 untrained panelists assessed appearance, aroma, taste, texture, and overall acceptability using a nine-point hedonic scale. Incorporation of catfish significantly enhanced the snacks’ nutritional profile. Moisture and protein content increased from 6.04% (control) to 8.62% at 15% inclusion and from 11.43% (control) to 17.19% at 20%, respectively. Ash rose from 1.90% (control) to 2.47% at 20%, while crude fiber decreased from 5.33% (control) to 3.01%–3.36% at all inclusion levels. While carbohydrates declined from 73.73% to 66.41% at 20%, fat content increased from 1.57% (control) to 2.58% at 10%, before slightly decreasing at 20% to 2.27%. There was a progressive increase in acceptability, with the highest mean score of 5.77 at 15% catfish inclusion, followed by a slight decline at 20% (5.63). The standard deviation decreased as catfish inclusion increased, indicating more consistent consumer preferences. The skewness and kurtosis values of the 15% showed strong consumer preference. Sensory evaluation showing a 9-point hedonic scale showed an increase in acceptability with the highest mean score of 5.77 at 15% catfish inclusion. Sensory score declined at 20% inclusion, likely due to an intensified fishy aroma. The extrusion process preserved desirable textural properties and contributed to enhanced flavor, supporting the potential of catfish as a valuable ingredient in nutritionally enriched puffed corn snacks. The study demonstrates the potential of African catfish as a fortifying ingredient in snacks with a balance between nutritional enhancement and sensory appeal. Due to under-exploration of the fish species in corn snack production, this study offers a promising approach to improving the nutritional quality of snacks without compromising consumer acceptability.

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