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

Chef John Folse's Catfish Boulettes

Prep Time: 1 1/2 Hours
Yields: 8-10 Servings

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

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
1/2 cup vegetable oil
1 cup seasoned flour

In a 1-gallon saucepot, place 4 inches of lightly-salted water. Bring to a rolling boil and reduce to 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. Combine fish, potatoes, onions, celery, garlic, green onions and eggs. Season with salt and peppers. Form mixture into hamburger-sized patties. In a 10-inch skillet, heat half of oil over medium-high heat. Dust patties in flour. Fry 2-3 patties at a time, turning occasionally, 7-10 minutes or until golden brown. Drain well and serve warm. NOTE: If desired, form the mixture into meatballs and cook in a brown or tomato gravy.

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