8 slices bread, crusts removed
1 1/2 cup raw, ground catfish filets
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1 cup heavy cream
Place bread in food processor and whirl until fine crumbs form. Remove approximately half the breadcrumbs and set aside. Add catfish, seasonings and cream to processor and process until smooth. Refrigerate 3 hours or longer for ease in handling. Form catfish mixture into balls the size of a teaspoon. Roll balls in remaining breadcrumbs, coating well. Melt butter in large skillet. When butter sizzles, add catfish balls in batches. Flatten balls to 1/4 thickness and sauté 2 minutes per side, until firm. Drain on paper towels. Makes 5 dozen.
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