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