1	large	lemon, quartered
1	tbsp.	seafood boiling seasonings
1	gal.	water
1	lb.	catfish fillets
4	large	red potatoes, parboiled, skinned and chopped
4 1/2	cups	seasoned bread crumbs
1	tbsp.	lobster base
1	tbsp.	fresh minced garlic
1	tbsp.	granulated garlic
3	bunches	shallots, chopped
1	bunch	parsley
1	cup	milk
1	cup	dry white wine
4	med.	eggs
2	tsp.	baking powder
5	cups	all-purpose flour
2	lbs.	shrimp, peeled and chopped fine
		lot of peanut oil for frying

In a medium stock pot add your favorite seafood boiling seasonings, lemon and water, bring to a boil over high heat. Add the catfish, boil catfish until the meat starts to flake, (about 3-5 minutes), do not over cook fish. Remove from heat and drain.

In a large mixing bowel, combine the remaining ingredients with the chopped potatoes. Flake the catfish and add to the bowl.

In a large Dutch oven and over high heat bring the peanut oil to 350 degrees F. Use a tablespoon to measure and scoop a mound of batter, use other tablespoon to push the boulette into the oil. Fry the boulettes until golden brown.

OR

Use your fingers to scoop about a tablespoon of batter, roll the boulette into a ball (about 1-1/2 inches in diameter). Then roll the boulette in some seasoned bread crumbs and deep fry as directed above.

Boulettes need to be served hot so as you are cooking them, store them on a warmed serving tray or in a 125 degree F oven. The boulettes can be served with Remoulade or your favorite seafood sauce.

Yield: 20 - 25 servings