so I took some boudin out of the freezer yesterday. one thawed, i removed it from the casing, rolled it into balls and breaded it. dropped it into my deep fryer. they exploded! what i skimmed out of the grease looked like a pile of crunched up pine straw. guess i need to pan fry them next time. steve, any tips you want to pass on for a better result?
Try binding everything together with egg wash and then breading them (seasoned flour, egg wash, bread crumbs) so that when you drop them in the fryer, the breading seals them and the hot grease can't get inside to make them explode. :wink:. Kyle, can you get some garfish up there? Know any bowfishers who can find them in the Red River? I used to make garfish boulettes all the time when I used to bowfish.
Not claiming to be the chef Steve is but here goes. Take the boudin out of the casing and shape into patties. Pan, not deep, fry until brown and crunchy on the outside. Cut hommade buscuits in half and place a boudin pattie on each half. Ladle hot crawfish etouffe on top. Enjoy :thumb: I've only done this once, but man sa cest bon !
I was thinking I should've used an egg wash, instead I just dampened them w/ water before breading. It was funny seeing what came out of that grease! I've never heard of garfish around here. I'll check around.
