SWEET POTATO CRUSTED CATFISH

SWEET POTATO CRUSTED CATFISH image

Yield 4 people

Number Of Ingredients 10

Previous Next

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.