Catfish Stuffed Pistolettes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A piquant and delicious way to use up any leftover fish (although this IS worth cooking the fish for) courtesy of Great Cajun Cooking. Pistolette rolls are palm-sized, brown and serve bread rolls. If you can't find them at your local market, use a good French type bread roll. Ingredients:
4 tablespoons butter |
1 bunch green onion, chopped |
2 lbs cooked chopped catfish fillets (or mild white fish filets of your choice) |
1/2 lb velveeta processed cheese with jalapeno peppers (if you can't find it, just add peppers to taste to regular velveeta) |
4 ounces monterey jack pepper cheese |
1 large onion, chopped |
4 pistolette rolls (football shaped brown and serve bread rolls) |
oil (for frying) (optional) |
Directions:
1. Saute green onions and onion in butter.
2. Add catfish and simmer for 15 minutes.
3. Add Velveeta and Monterey Jack and cook on a very low fire until cheeses melt and are completely incorporated.
4. Cut a small portion off the end of each pistolette.
5. Using your finger, remove inside of roll then fill with fish mixture.
6. Replace cut-off end of roll and secure with a toothpick.
7. Bake at 350 degrees for about 15 minutes until golden brown or deep fry in hot oil if desired.
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