Flaked Catfish Souffle Recipe
Flaked Catfish soufflé is a nice dish which can be enjoyed by every time. Souffle is a French preparation which is often served in different forms. This flaked catfish soufflé is just another savory form. Serve as a side dish and enjoy.
Ingredients
| Eggs | 2 Small, separated | |
| Milk | 2 Cup (16 tbs) | |
| Instant tapioca-2 tablespoons | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Onion | 1 1/2 Teaspoon, grated | |
| Celery | 1/2 Cup (16 tbs), minced | |
| Flaked cooked catfish-2 cups | ||
| Parsley | 2 Tablespoon, chopped | |
| Corn flakes | 1/2 Cup (16 tbs), crushed | |
Directions
Mix egg yolks and small amount of milk in saucepan; add remaining milk, tapioca, salt, pepper, onion and celery.
Mix well.
Cook over medium heat, stirring constantly, until mixture comes to a boil; remove from heat.
Fold in catfish and parsley.
Beat egg whites until stiff peaks form.
Fold in catfish mixture; spoon into greased 1 1/2-quart casserole.
Sprinkle with corn flake crumbs.
Bake at 350 degrees for 50 minutes or until firm.
Mix well.
Cook over medium heat, stirring constantly, until mixture comes to a boil; remove from heat.
Fold in catfish and parsley.
Beat egg whites until stiff peaks form.
Fold in catfish mixture; spoon into greased 1 1/2-quart casserole.
Sprinkle with corn flake crumbs.
Bake at 350 degrees for 50 minutes or until firm.
Chef
