Best 3 Potato Crusted Catfish Recipes

Craving a flavorful and crispy fish dish that's easy to prepare? Look no further than potato-crusted catfish! This unique recipe combines the delicate flavors of catfish with the crispy texture of a potato crust, resulting in a delightful culinary experience. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will take you through the process of creating this mouthwatering dish. So, gather your ingredients, prepare your kitchen, and let's embark on a journey to create the perfect potato-crusted catfish that will impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

POTATO CRUSTED CATFISH

Potato Crusted Catfish image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 (7 to 8-ounce) catfish fillets
2 ounces shredded russet potatoes
1-ounce shredded sweet potatoes
1/2-ounce shredded Spanish onion
Salt to taste
Pepper to taste
2 tablespoons canola oil
1 egg, beaten
1 cup fish stock
1 tablespoon Dijon mustard
4 ounces balsamic vinegar
Slices of lemons and limes, for garnish

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

Potato Crusted Catfish #5FIX image

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

Ingredients

24 ounces catfish fillets
1/2 cup buttermilk
1 teaspoon hot sauce
2 tablespoons canola oil
3 cups Simply Potatoes® Shredded Hash Browns

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

SWEET POTATO CRUSTED CATFISH image

Categories Fish Broil

Yield 4 people

Number Of Ingredients 10

Ingredients

4 (8- to 9-ounce) catfish fillets, trimmed as needed
1 teaspoon salt
1 teaspoon Creole seasoning
16 ounces Sweet Potato Crust (see separate recipe)
4 ounces butter or bacon drippings
12 ounces spinach, cleaned
Creole seasoning to taste
Salt and pepper to taste
6 ounces Andouille Cream Drizzle (see separate recipe)
1/4 cup chopped green onion

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 freshest catfish fillets you can find. Fresh catfish will have a mild, sweet flavor and a firm texture.
Use a sharp knife to score the catfish fillets. This will help the crust adhere to the fish and create a crispier texture.
Coat the catfish fillets in a mixture of flour, salt, and pepper. This will help to create a barrier between the fish and the hot oil, preventing the fish from sticking to the pan.
Heat the oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when the catfish fillets are added.
Carefully place the catfish fillets in the hot oil. Do not overcrowd the pan, or the fish will not cook evenly.
Cook the catfish fillets for 3-4 minutes per side, or until golden brown and cooked through. The fish is done cooking when it flakes easily with a fork.
Serve the catfish fillets immediately with your favorite dipping sauce.

Conclusion:

Potato-crusted catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish fillets are coated in a crispy potato crust that is flavored with garlic, paprika, and thyme. The fish is then pan-fried until golden brown and cooked through. Serve the catfish fillets with your favorite dipping sauce for a complete meal.