Best Sweet Potato Crusted Catfish Recipes

SOUTHERN-STYLE OVEN-FRIED CATFISH

Southern-Style Oven-Fried Catfish image

I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Provided by carina

Categories Seafood Fish Catfish

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g

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.