CATFISH BOULETTES

Prep Time: 1½Hours
Yields: 8-10 Servings

Comment:
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.

Ingredients:
6 (8-ounce) catfish fillets
1 pound new potatoes, peeled and diced
½ cup minced onions
½ cup minced celery
¼ cup minced garlic
¼ cup sliced green onions
2 eggs
salt and black pepper to taste
cayenne pepper to taste
½ cup vegetable oil
1 cup seasoned flour

Method:
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.