Aurora Catering's

Seafood Boulettes
Yield 20 - 25 Servings

Ingredients
1 LARGE LEMON (Quarted)
1 TBSP SEAFOOD BOILING SEASONINGS
1 GALLON WATER
1 LB CATFISH FILLETS
4 LARGE RED POTATOES (Par-boiled, 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 (Chopped)
1 CUP MILK
1 CUP DRY WHITE WINE
4 MEDIUM EGGS
2 TSP BAKING POWDER
5 CUPS ALL PURPOSE FLOUR
2 LBS SHRIMP (Peeled & chopped fine)
LOT PEANUT OIL FOR FRYING

Method
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 bowl, combine the remaining ingredients with the chopped potatoes. Flake the catfish and add to bowl.

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

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

Plate Presentation
Boulettes need to be served hot, as you are cooking them, store them on a warmed serving tray or in a 125F oven. The boulettes can be served with the Cajun Hollandaise, Remoulade or your favorite Seafood Sauce.

Chef's Notes:
There are as many boulette recipes as there are Cajuns, this is the one we serve our customers.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.