photo credits: Jerald Horst
6 servings

Choupique Patties

SUBMITTED BY: James Morvant

1 – 5-6 lb. choupique
2 gallons water, divided
5 oz. vinegar
4 teaspoons salt, divided
2 teaspoons black pepper, divided
7 drops Tabasco sauce
1 1/2 lb. potatoes, boiled and mashed
1/2 cup chopped green onion
1/2 cup chopped parsley
1/2 large yellow onion, chopped
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 eggs, beaten
1 cup seasoned breadcrumbs
Oil for frying


Fillet the choupique, checking carefully for bones.  Squeeze the excess water out of the fillets by hand, and then place them in a pan with 1 gallon water and vinegar to firm up the fillets.  Soak for 15 minutes; squeeze out the excess water again.

In a large pot, add 2 teaspoons salt, 1 teaspoon black pepper, and Tabasco to remaining 1 gallon of water and bring to a boil.  Add fish fillets and cook until the flesh begins to break apart.  Remove the fillets from the water and squeeze dry.  

After cooling, break the fillets into a bowl into the smallest parts possible.  Add the potatoes, green onion, parsley, yellow onion, garlic powder, 2 teaspoons salt, remaining 1 teaspoon black pepper, and cayenne pepper, a little at a time.  

Mix well with your hands.  The mixture should resemble firm bread dough.  Add eggs and breadcrumbs and mix thoroughly.  Taste for seasoning and adjust as necessary.

Preheat a large pan with 1/2 inch of oil for frying.  Make patties about the size of hamburger patties 1/2-inch thick, and fry over medium-high heat until golden brown.  

    from The Louisiana Seafood Bible:  Fish Volume 2