Catfish Boulettes from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Catfish Boulettes

Prep Time: 1 Hour
Yields:
8–10 Servings

Comment:

Boulettes are normally ball-shaped portions of ground meat or seafood. Although they are most often cooked in a stew or gravy, they are sometimes cooked patty style and served in a sandwich or as a side dish.

Ingredients:

6 (8-ounce) catfish fillets

1 pound new potatoes, peeled and diced

1/2 cup minced onions

1/2 cup minced celery

1/4 cup minced garlic

1/4 cup sliced green onions

2 eggs

salt and black pepper to taste

cayenne pepper to taste

granulated garlic to taste

1/2 cup vegetable oil, divided

1 cup seasoned flour

Method:

In a 1-gallon saucepot, add 4 inches of lightly salted water. Bring to a rolling boil and reduce to a low simmer. Add catfish and poach until fork-tender but not falling apart. Drain and reserve liquid. Return poaching liquid to a low boil, add potatoes and cook 12–15 minutes or until tender enough to mash. Drain potatoes then place in a large mixing bowl. Add fish, onions, celery, minced garlic, green onions and eggs then season to taste with salt, peppers and granulated garlic. Combine ingredients thoroughly then form mixture into hamburger-sized patties. In a 10-inch skillet, heat ¼ cup oil over medium-high heat. Dust patties with seasoned flour, shaking off excess. Add patties to hot oil, 2–3 at a time, and fry 7–10 minutes or until golden brown, turning occasionally. Using a spatula, remove and place on paper towels to drain. Continue until all patties are cooked, adding vegetable oil to skillet as needed. Serve warm. NOTE: If desired, form the mixture into fish balls and cook in a brown or tomato gravy.

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