| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Spanish |
Dujour12 |
2 |
servings |
INGREDIENTS
| 2 |
|
Catfish; (7 to 8-ounce) |
|
|
; fillets |
| 2 |
oz |
Shredded Russet potatoes |
| 1 |
oz |
Shredded sweet potatoes |
| 1/2 |
oz |
Shredded Spanish onion |
|
|
Salt to taste |
|
|
Pepper to taste |
| 2 |
tb |
Canola oil |
| 1 |
|
Egg; beaten |
| 1 |
c |
Fish stock |
| 1 |
tb |
Dijon mustard |
| 4 |
oz |
Balsamic vinegar |
| 1 |
sl |
Lemons and limes; for garnish |
INSTRUCTIONS
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.
Yield: 2 servings
CHEF DU JOUR RICHARD JONES SHOW #DJ9468
Busted and entered for you by: Bill Webster
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