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
- Preheat 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
Reprinted with permission from
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