Catfish Wontons with Andouille Sausage
Ingredients:
- 2 U.S. Farm-Raised Catfish fillets
- 8 ounces Pepper Jack cheese
- 1 pound Andouille sausage
- 5 egg roll wrappers
- 1 egg
- 1 tablespoon water
- Oil for frying
SAUCE
- ¾ cup white sugar
- 1⁄3 cup white vinegar
- 2⁄3 cup water
- ¼ cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- Crushed red pepper(optional)
Directions:
- CUT catfish fillets into 1″x 1″x½” pieces.
- SLICE
cheese into 1”x 1”x¼” pieces and sausage into ¼ inch rounds.
- CUT egg
roll wrapper in half. Make an egg wash by mixing egg and water. Brush
egg wash on top of egg roll. Stack catfish, cheese and sausage on egg
roll, wrap filling, and pinch edges closed with a fork.
- ADD oil to a
heavy, small pan and heat to medium high.
- Add several wraps at a time
and cook 3-4 minutes, turning frequently until golden brown. Remove from
pan and drain on a paper towel.
- SERVE with Sweet and Sour Sauce.
- TO MAKE SAUCE mix all ingredients in a small pan and bring to a boil.
Reduce heat to simmer and cook for 10-15 minutes, stirring constantly
until thickened slightly. The sauce will thicken more as it cools.
- SERVE with Sweet and Sour Sauce.
Recipe and photo courtesy of
Catfish Institute
Cajun Recipes
Non Cajun Appetizers