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Catfish Wontons with Andouille Sausage

Catfish Wontons

Catfish, andouille sausage and pepper jack cheese fill these wontons, served with a sweet and sour sauce for dipping.

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  • 2 U.S. Farm-Raised Catfish fillets
  • 8 ounces pepper jack cheese
  • 1 pound andouille sausage
  • 5 egg roll wrappers
  • 1 egg
  • 1 tablespoon water
  • Oil for frying

Sweet and Sour Sauce

  • 3/4 cup granulated sugar
  • 1/3 cup white vinegar
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch
  • Crushed red pepper (optional)


  1. Wontons: Cut catfish fillets into 1 x 1 x 1/2-inch pieces.
  2. Slice cheese into 1 x 1 x 1/4-inch pieces and sausage into 1/4-inch rounds.
  3. Cut egg roll wrapper in half. Make an egg wash by mixing egg and water.
  4. Brush egg wash on top of egg roll wrapper.
  5. Stack catfish, cheese and sausage on egg roll wrapper, wrap filling, and pinch edges closed with a fork.
  6. Add oil to a heavy, small pan and heat to medium high.
  7. Add several wraps at a time and cook 3-4 minutes, turning frequently until golden brown.
  8. Remove from pan and drain on a paper towel.
  9. Serve with Sweet and Sour Sauce.
  10. Sweet and Sour Sauce: Mix all ingredients in a small pan and bring to a boil. Reduce heat to simmer and
    cook for 10-15 minutes, stirring constantly until thickened slightly. The sauce will thicken more as it cools.

Recipe and photo credit (used with permission): The Catfish Institute