Southwestern Potato Crusted Catfish W Plum Mustard Sauce Food

POTATO CRUSTED CATFISH

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.

TORTILLA CRUSTED CATFISH PO' BOYS

Steps:

• Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
• Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
• Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
• Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.

SOUTHWESTERN GRILLED CATFISH

Steps:

• Combine the first 7 ingredients; stir well.
• Rub spice mixture over catfish fillets.
• Coat gill rack with nonstick cooking spray.
• Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
• Serve with fresh salsa.

SOUTHWEST POTATOES

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

POTATO-CRUSTED WHITEFISH WITH LEMON BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes.
• In a large sauce pan, heat oil over high heat.
• Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly.
• While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3.
• Over low heat whisk in butter, a small amount at a time.
• Serve sauce over fish and Enjoy!

SOUTHWESTERN PESTO SAUCE

Steps:

• Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
• Cover, blend or process until finely grated.
• Add chili peppers, nuts, parsley and cilantro.
• With machine running slowly, gradually add oil.
• Blend until nearly smooth.
• Set aside 1 cup for pork roast.
• Freeze remaining pesto for up to a month.
• Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.

SOUTHWESTERN CATFISH

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

ONION DIJON CRUSTED CATFISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
• Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.