Potato Crusted Catfish #5FIX |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
24 ounces catfish fillets |
1/2 cup buttermilk |
1 teaspoon hot sauce |
2 tablespoons canola oil |
3 cups simply potatoes® shredded hash browns |
Directions:
1. Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
2. Heat oil in a skillet over medium high heat.
3. 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.
4. 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.
5. 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.
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