106 BOULETTES DE POISSON | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, November 15, 2018
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Prep Time: 1½ Hours
Yields: 8–10 Servings

Boulettes are ball-shaped portions of ground meat, fish or shellfish. Boulettes are most often étoufféed or stewed in a sauce or gravy. Many times boulettes are mashed to form a patty and are then pan-fried and served as an entrée along with rice and gravy or as a sandwich filler.

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
granulated garlic to taste
½ cup vegetable oil, divided
1 cup seasoned flour

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 to potatoes then season to taste with salt, peppers and granulated garlic, stirring to mix well. 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 more vegetable oil to skillet as needed. Serve warm. NOTE: If desired, form the mixture into meatballs and cook in a brown or tomato gravy.

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