Fish and Potato Boulettes
PREP TIME: 1 1/2 Hours
SERVES: 8-10 Boulettes

Combining poached fish with potatoes is a technique normally considered English and most often using cod or salmon as the main ingredient. However, the Germans of Louisiana had a similar dish and preferred catfish as a regional replacement to other varieties. Try this simple method of preparing fish and try substituting shrimp or crab in place of the fish.


  • 6 (8-ounce) catfish fillets
  • 1 pound potatoes, diced and peeled
  • 1/2 cup onions, minced
  • 1/4 cup celery, minced
  • 1/4 cup red bell peppers, minced
  • 2 tbsps garlic, minced
  • 1/4 cup green onions, sliced
  • 1 tbsp plus 1 tsp basil, chopped
  • 2 tsps tarragon, chopped
  • 1/4 cup mayonnaise
  • 2 eggs
  • salt and pepper
  • 1 cup seasoned Italian breadcrumbs
  • oil for pan frying

Pre-heat oven to 325 degrees F. In a 2-gallon stock pot, poach fish until tender enough to mash, approximately 3 minutes. Remove fish from water and cool. In the same pot, boil potatoes until tender enough to mash. Remove and cool. Combine fish, potatoes and all remaining ingredients except for breadcrumbs and oil. Season to taste using salt and pepper. Form mixture into patties, approximately the size of a hamburger. Coat each patty lightly in seasoned Italian breadcrumbs. In a 10-inch skillet, heat oil over medium-high heat. Pan fry patties until golden brown on each side. Remove to a cookie sheet and cool. When ready to serve reheat in oven for 10-15 minutes. These patties may be made in advance, pan fried and frozen for later use.

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