Priscilla's Choupique (ShoePick) Patties

12 servings Prep: 20 m Cook: 10 m Total: 1 h 30 m Intermediate
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Priscilla's Choupique (ShoePick) Patties
Properly called bowfin, the fish carries more aliases than John - trout, cotton fish and in South Louisiana, choupique (pronounced shoe-pick). Like gars, bowfin are bimodal breathers which means they have the capacity to breathe both water and air. Bowfin are considered a ’trash fish’ by many, but are treasured table fare to some, who find them quite palatable if cleaned promptly. Preparation can be fried, blackened, used in courtbouillion, or in fishballs or cakes.

Ingredients

12 servings
  • 3 cups fish meat
  • 1 cup prepared mashed potatoes
  • 1 egg lightly scrambled
  • 1/4 cup white onion
  • 1/2 cup chopped fine green onions (scallions)
  • 1/4 cup flour
  • 1/4 cup parsley
  • salt and cayenne to taste
  • 4 tablespoon flour
  • Oil for frying

Step-by-Step Instructions

  1. Combine all ingredients with the exception of the 4 tablespoon flour and oil.
  2. Flour your hands with the 4 tablespoon flour and roll mixture into egg-sized balls.
  3. Refrigerate for one hour to help patties hold together.
  4. Heat oil to 350°F in a deep skillet or fryer. Fry patties until golden brown, about 3-4 minutes per side. Garnish with parsley.

Common Problems and Solutions

Q: Why are my patties falling apart while frying?

A: Make sure to refrigerate the mixture for the full hour before frying - this helps bind everything together. Also ensure your oil is hot enough (350°F) so they form a crust quickly.

Q: Can I use other types of fish?

A: Yes, catfish, drum, or any firm white fish works well. The recipe was designed for choupique's stronger flavor, so milder fish will taste even better.

Tips and Techniques

Clean choupique immediately after catching and keep it well-iced. The fresher the fish, the milder the flavor. You can also soak the fillets in milk for 30 minutes before cooking to further reduce any strong taste.

Ingredient Substitutions

  • choupique (bowfin): catfish, drum, or any firm white fish
  • mashed potatoes: cooked white rice or breadcrumbs

Equipment Needed

  • Large mixing bowl
  • Deep skillet or fryer
  • Cooking thermometer

Historical Context

Choupique (bowfin) has been a subsistence fish in Louisiana for centuries. While often dismissed as ’trash fish’ by sport fishermen, resourceful Cajun cooks knew how to turn it into delicious meals. These fish patties or cakes are a traditional preparation method.