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Nutrition Facts
Serving Size 1 (393g) Recipe makes 4 servings The following items or measurements are not included below: processed cheese with jalapeno peppers
Calories 705
Calories from Fat 358		(50%)
Amount Per Serving		%DV
	Total Fat 39.8g	61%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 669mg		27%
Potassium 902mg		25%
Total Carbohydrate 36.2g		12%
	Dietary Fiber 2.6g	10%
	Sugars 3.5g
Protein 48.8g		97%
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Catfish Stuffed Pistolettes

Recipe #126457 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Jun 20, 2005

A piquant and delicious way to use up any leftover fish (although this IS worth cooking the fish for) courtesy of Great Cajun Cooking. Pistolette rolls are palm-sized, brown and serve bread rolls. If you can't find them at your local market, use a good French type bread roll.

SERVES 4 (change servings and units)

Ingredients

4 tablespoons butter
1 bunch green onion, chopped
2 lbs cooked chopped catfish fillets (or mild white fish filets of your choice)
1/2 lb velveeta processed cheese with jalapeno peppers (if you can't find it, just add peppers to taste to regular Velveeta)
4 ounces monterey jack pepper cheese
1 large onion, chopped
4 pistolette rolls (football shaped brown and serve bread rolls)
oil (for frying) (optional)

Directions

1
Saute green onions and onion in butter.
2
Add catfish and simmer for 15 minutes.
3
Add Velveeta and Monterey Jack and cook on a very low fire until cheeses melt and are completely incorporated.
4
Cut a small portion off the end of each pistolette.
5
Using your finger, remove inside of roll then fill with fish mixture.
6
Replace cut-off end of roll and secure with a toothpick.
7
Bake at 350 degrees for about 15 minutes until golden brown or deep fry in hot oil if desired.