Sweet Potato Catfish

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This is a complicated dish, but the end result is out of this world!

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Ingredients

  • 1 8 or 9 oz. catfish fillet, trimmed as needed
  • 1/4 tsp. salt
  • 1 tsp. Creole seasoning
  • 4 oz. sweet potato crust (directions follow)
  • 1 oz. clarified butter
  • 3 oz. fresh spinach, cleaned
  • Pinch Creole seasoning
  • Pinch salt and pepper
  • 1 1/2 oz. andouille cream drizzle (directions follow)
  • Chopped green onions

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Directions

Sprinkle the catfish with salt and Creole seasoning. Spread the sweet potato crust on top of the fish. In a hot skillet, add the clarified butter, then the fish, crust side up, to brown quickly. Remove fish carefully and place in another pan, with a little of the melted butter, if desired. Bake in hot oven, 450 degrees, 8-12 minutes, depending on thickness of fillet. Do not turn fish. Don't over-bake. When fish is cooked, crust should be nicely browned.

Sauté spinach in clarified butter or margarine and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate. Place catfish on top, allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach. Garnish the fish with chopped green onions.

Yield: 1 serving

From: Red Fish Grill In New Orleans

Sweet Potato Crust

Ingredients

1 1/4 lbs. roasted sweet potato flesh

1/2 C. mayonnaise

1/4 tsp. salt

Dash black pepper

2 Tbs. bread crumbs

3/8 tsp. Creole seasoning

Directions

Roast (or bake) sweet potatoes. Peel and place the sweet potato flesh and remaining ingredients in mixer. Beat to incorporate.

Andouille Cream Drizzle

Ingredients

1/2 lb. andouille sausage, diced

1 1/2 oz. vegetable oil

2 Tbs. Creole seasoning

2 Tbs. honey

1 qt. heavy (whipping) cream

3 oz. bourbon

3 Tbs. blond roux (directions follow)

Salt and pepper

Directions

Sauté andouille in oil until lightly browned. Add Creole seasoning. Deglaze pan - add the bourbon, scraping pan, tip the pan and pour off the bourbon and juices, leaving the grease to pour off and discard. Return juices to pan and cook to reduce sauce slightly, watching carefully and stirring often. Add honey and cream. Add roux and let simmer until flour taste is gone. Salt and pepper to taste.

Yield: 3 quarts

Roux:

Ingredients

2 Tbs. butter

2 Tbs. flour

1 C. milk or cream

Directions

Melt butter over low heat; add flour, cooking for 3-5 minutes to light brown in color. Slowly add milk or cream. Cook and stir with wire whisk or wooden spoon until thick and smooth. Place in 350 degree oven for 20 minutes to cook slowly. Strain to use.

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