Getting together before the game with friends and family is as much a part of football as the band, the cheerleaders or the kickoff itself. And, gathering without good food is like starting the game without the ball.
Each week throughout the 2017 season, Lindy’s will feature a recipe that will be a favorite with family, friends and fans. Recipes are provided by U.S. Farm-Raised Catfish.
Whether tailgating at the game or partying at home before it starts, remember … with U.S. Farm-Raised Catfish, your team is never a loser.
Cajun Catfish Pastries
(Makes 60 appetizer tarts)
Ingredients
• 1 pound U.S. Farm-Raised Catfish Fillets, cooked and flaked
• 2 teaspoons liquid crab boil
• 1 teaspoon salt
• 2 tablespoons butter
• ½ cup green bell pepper, minced
• ½ cup celery, minced
• ¼ cup green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups heavy whipping cream
• 1 tablespoon parsley, minced or 1 teaspoon dried parsley
• 2 teaspoons Cajun seasoning
• 4 ounces Monterey Jack cheese, grated
• 4 (1.9-ounce) packages frozen mini phyllo cups, thawed
Instructions
1. Preheat oven to 400° F
2. Simmer fish in water seasoned with salt and liquid crab boil 5 to 7 minutes or until cooked. Remove fish, cool and flake.
3. In a large skillet, melt butter over medium-high heat. Add bell pepper, celery, onions and garlic. Cook until vegetables are tender, about 3 minutes.
4. Stir in flour and cook for 2 minutes, stirring constantly. Stir in cream, parsley and Cajun seasoning. Simmer about 10 minutes until slightly thickened.
5. Add cheese, stirring until melted. Remove from heat. Add flaked fish to cheese mixture.
6. Place phyllo cups on baking sheets. Fill cups evenly with mixture. Sprinkle topping over pastries.
7. Bake until lightly browned, approximately 15 minutes.
