Stuffed Catfish Rolls
Stuffed Catfish Rolls
1/2 lb. lump crabmeat
1/2 cup bread crumbs
1 cup cooked spinach, chopped
2 scallions, minced
3 Tbsp. chopped parsley
1/2 cup pine nuts, toasted
3 Tbsp. minced garlic
3 Tbsp. Creole mustard
6 (6 oz.) boneless catfish fillets, skinned and
lightly pounded out
1 1/2 cups flour
1 1/2 cups buttermilk
2 cups seasoned fish fry mix
Peanut oil
Lemon juice
Salt and pepper to taste
Pre-heat oven to 350°.
Mix together the first 8 ingredients. Season with salt and pepper. Season the fish with salt and pepper. Divide and spread the mixture evenly on top of each fillet. Roll each fillet tightly. Refrigerate for at least 15 minutes.
Dredge in flour, then into buttermilk and finally into the fish fry mix. Shake off the excess and sauté in hot oil until light brown. Remove from oil with slotted spoon and place on a baking sheet. Bake for approx. 20 minutes. Squeeze fresh lemon juice onto the prepared fish and top with Creole Remoulade before serving.
Creole Remoulade
1 cup mayonnaise
3 tbsp. ketchup
2 tbsp. sweet pickle relish
1 tbsp. chili powder
1 tbsp. Creole mustard
1 tbsp. lemon juice
2 tbsp. garlic, minced
1 tbsp. cayenne pepper (optional)
Combine all ingredients in a bowl and mix well. Refrigerate until ready to use
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