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Catfish Stuffed Pistolettes

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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