Potato Crusted Catfish With Mirliton Lyonnaise

By á-170456

Ingredients

• 4 catfish fillets - (6 to 8 oz ea)
• 4 teaspoons Essence (see Bayou Blast recipe)
• 1 teaspoon salt
• 2 large Idaho russet potatoes peeled, and passed
• through a vegetable shredder, soaking in
• cool water
• Mustard for coating
• 1/4 cup olive oil
• Mirliton Lyonnaise (see recipe)
• Chopped parsley for garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees.

Season the catfish fillets on both sides with the Essence and salt. Place on a baking sheet lined with waxed paper.

Remove the potatoes from the water and pat dry with kitchen towels. Divide into 4 portions and cover with a damp cloth until ready to use.

One at a time, coat the fillets in mustard and then wrap tightly with the potato strands.

In a large (12-inch) ovenproof skillet, or in 2 medium skillets, heat the oil over medium-high heat. Carefully lay the fish in the pan and cook until golden brown, 3 to 4 minutes on the first side. Turn the fillets. Place the skillet in the oven and cook until the fish is cooked through and the underside is golden brown, 4 to 6 minutes.

Remove from the oven. Divide the Mirliton Lyonnaise into 4 portions and place on dinner plates. Lay 1 fish against each, garnish with chopped parsley and Essence, and serve.

This recipe yields 4 servings.