Seafood Boulettes
 
1 large lemon, quartered
1 tbsp. seafood boiling seasonings
1 gal. water
1 lb. catfish fillets
4 large red potatoes, parboiled, skinned and chopped
4 1/2 cups seasoned bread crumbs
1 tbsp. lobster base
1 tbsp. fresh minced garlic
1 tbsp. granulated garlic
3 bunches shallots, chopped
1 bunch parsley
1 cup milk
1 cup dry white wine
4 med. eggs
2 tsp. baking powder
5 cups all-purpose flour
2 lbs. shrimp, peeled and chopped fine
lot of peanut oil for frying

In a medium stock pot add your favorite seafood boiling seasonings, lemon and water, bring to a boil over high heat. Add the catfish, boil catfish until the meat starts to flake, (about 3-5 minutes), do not over cook fish. Remove from heat and drain.

In a large mixing bowel, combine the remaining ingredients with the chopped potatoes. Flake the catfish and add to the bowl.

In a large Dutch oven and over high heat bring the peanut oil to 350 degrees F. Use a tablespoon to measure and scoop a mound of batter, use other tablespoon to push the boulette into the oil. Fry the boulettes until golden brown.

OR

Use your fingers to scoop about a tablespoon of batter, roll the boulette into a ball (about 1-1/2 inches in diameter). Then roll the boulette in some seasoned bread crumbs and deep fry as directed above.

Boulettes need to be served hot so as you are cooking them, store them on a warmed serving tray or in a 125 degree F oven. The boulettes can be served with Remoulade or your favorite seafood sauce.

Yield: 20 - 25 servings