Cajun Catfish Pastries
A delicious catfish filling in melt-in-your-mouth pastry cups.
- 1 pound U.S. Farm-Raised Catfish Fillets, cooked and flaked
- 2 teaspoons liquid crab boil
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup
green bell pepper, minced
- 1/2 cup celery, minced
- 1/4 cup green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy whipping
- 1 tablespoon parsley, minced or 1 teaspoon dried parsley
- 2 teaspoons
- 4 ounces Monterey Jack cheese, grated
- 4 (1.9-ounce) packages
frozen mini phyllo cups, thawed
- Heat oven to 400 degrees F.
- Simmer fish in water seasoned with salt and liquid crab boil 5 to 7 minutes
or until cooked.
- Remove fish, cool and flake.
- In a large skillet melt butter over medium-high heat. Add bell pepper, celery,
onions and garlic. Cook until vegetables are tender, about 3 minutes.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Stir in cream, parsley and Cajun seasoning. Simmer about 10 minutes until
- Add cheese, stirring until melted.
- Remove from heat.
- Add flaked fish to cheese mixture.
- Place phyllo cups on baking sheets. Fill cups evenly with mixture. Sprinkle
topping over pastries.
- Bake until lightly browned, approximately 15 minutes.
- Serve warm.
Yield: 60 tarts
Recipe and photo credit:
The Catfish Institute.
Other Cajun and Creole recipes you may like...
Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
Louisiana Crawfish Ravioli with Crawfish Cream Sauce