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CATFISH
SPICY PUFFS
Ingredients:
1/2
cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 eggs
1/4 cup milk
1 tablespoon vegetable oil
1/4 teaspoon hot pepper sauce
1/2 cup shredded jalapeno cheese
1 cup cooked flaked Louisiana catfish
1 1/2 cups cooked rice
1/4 cup minced green pepper
1/4 cup minced celery
1/4 cup minced onion
vegetable oil for deep fat frying
Chef: Marsha Fanning
Serves: 6
Sift together dry ingredients. Beat together egg yolks, milk, oil,
and hot pepper sauce. Add to dry ingredients and mix just until blended.
Fold in cheese, catfish, rice, green pepper, celery and onion. Beat
egg whites until stiff but not dry. Fold into batter. Drop batter
by tablespoons into deep, hot fat (350° F). Fry until golden brown.
Serve immediately. May be served with cocktail sauce. |
| Crab |
| Crawfish |
Fish
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| Oyster |
| Shrimp |
| Other |
