Best 3 Potato Crusted Catfish Recipes
Calling all catfish and potato lovers! Today, we're introducing you to a dish that will tantalize your taste buds and leave you craving for more: the delectable Potato Crusted Catfish. Get ready to embark on a culinary journey where crispy potato crust meets tender and flaky catfish, all perfectly complemented by a symphony of zesty herbs and spices. And to make your cooking adventure even more exciting, we've included three incredible variations of this dish: the classic Potato Crusted Catfish, the tangy Lemon Herb Potato Crusted Catfish, and the spicy Cajun Potato Crusted Catfish. So, whether you prefer traditional flavors or a spicy kick, we've got you covered. Let's dive into the world of flavors and create a meal that will become a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
POTATO CRUSTED CATFISH
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Season all sides of catfish with salt and pepper. Mix together shredded Russet potatoes and sweet potatoes. Using both hands, place potatoes in palms of hands and squeeze water out of potatoes. Add onions to potatoes. Mix well. Season mixture with salt and pepper. Brush fish with beaten egg. Spread potato mixture on top of fish. Place oil in a medium saute pan. Place pan on medium heat. When pan is hot, place fish with potato side down in pan. Cook fish until potato side is brown. Turn fish to other side. Cook on the other side for two minutes. Remove fish and saute pan from heat. Place fish in baking pan. Cook in a 350 degree oven for 12 minutes. Return saute pan to medium heat. Add fish stock, mustard, and vinegar. Stir mixture. Cook about 4 minutes. Strain and serve with fish. Pour half a portion of sauce on bottom of plate. Lay half a portion of fish on top of sauce. Do the same with other half portion of sauce and fish. Garnish with lemon and lime slices.
POTATO CRUSTED CATFISH #5FIX
5-Ingredient Fix Contest Entry. The crispy potato crust keeps the fish filets moist and tender inside. They are great for a dinner party because they can easily be kept warm and crispy when placed in a warm (250 degree) oven.
Provided by bgnvlia
Categories Potato
Time 30m
Yield 4 6 oz. filets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
- Heat oil in a skillet over medium high heat.
- Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
- Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
- Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.
SWEET POTATO CRUSTED CATFISH
Steps:
- Sprinkle the catfish with salt and Creole seasoning. Spread the Sweet Potato Crust on top of the fish. In a hot cast iron skillet, add about half the butter (or bacon drippings), and the fish, crust side up. Place the skillet on the highest shelf of your oven set to broil. When fish is done, crust should be nicely browned. Sauté spinach in butter (or bacon drippings) and season lightly with Creole seasoning, salt and pepper. Drain spinach and put in center of plate, place crusted catfish on top allowing the spinach to be seen on either side of the fish. Drizzle the Andouille cream sauce over and around the fish and spinach. Garnish with chopped green onions.
Tips:
- Choose the right catfish fillets. Look for fillets that are firm and opaque, with no signs of bruising or discoloration.
- Season the catfish fillets liberally. This will help to enhance the flavor of the fish.
- Use a variety of spices in the potato crust. This will add depth and complexity to the flavor of the dish.
- Be careful not to overcook the catfish fillets. They should be cooked through, but still flaky and tender.
- Serve the potato-crusted catfish with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or coleslaw.
Conclusion:
Potato-crusted catfish is a delicious and easy-to-make dish that is perfect for any occasion. The crispy potato crust adds a nice crunch to the tender fish, and the spices in the crust give it a flavorful kick. This dish is sure to be a hit with your family and friends.
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