Spicy Catfish Puffs


Recipe courtesy of Chef John Folse from, Hooks, Lies & Alibis cookbook

Serves 6

  • vegetable oil divided
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • salt and cayenne pepper to taste
  • 2 eggs, separated
  • 1/4 cup milk
  • 1/4 teaspoon Louisiana hot sauce
  • 1 cup flaked cooked catfish
  • 1/2 cup jalapeno cheese, shredded
  • 1½ cups cooked white rice
  • 1/4 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 cup green bell pepper, minced

Spicy Fried Catfish Puffballs

Spicy Fried Catfish Puffballs  

Click image to enlarge


In a large skillet over medium heat, heat 2 inches vegetable oil for deep-frying to 350˚F. In a bowl, sift together flour, baking powder, salt and cayenne and set aside. In another bowl, beat together egg yolks, milk, 1 tablespoon oil and hot sauce. Add the milk mixture to dry ingredients and mix until just blended. Fold in catfish, cheese, rice, onion, celery and bell pepper then set aside.

Using electric mixer, beat egg whites until stiff peaks form. Gently fold whites into batter until uniform. Working in batches, drop batter by tablespoon into hot oil (keep oil temperature at 350˚F at all times) and fry until golden brown and puffs float. Do not overcrowd skillet or oil temperature will drop. Using tongs or slotted spoon remove catfish puffs from oil and place on paper towels to drain. Serve immediately with Louisiana Seafood Cocktail sauce or Tartar sauce.


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