This is good on catfish and cod. You salt and pepper the fish filets, then top with the sweet potato crust. Heat a little clarified butter in the skillet. Add the fish, flesh side down and crust side up. Brown quickly, then remove carefully to a baking dish. Bake at 400 degrees for 8 to 12 minutes, depending on the thickness. The crust browns nicely.
• Mix all with a electric mixer on low.
1¼ lbs. roasted sweet potato flesh (no peel)
½ cup mayonnaise
¼ tsp. salt
¼ tsp. black pepper, coarsely ground
2 Tbsp. bread crumbs
3/8 Tbsp. Creole seasoning (like Paul Prudhomme)
Clarified butter
½ lb. catfish filet
½ cup mayonnaise
¼ tsp. salt
¼ tsp. black pepper, coarsely ground
2 Tbsp. bread crumbs
3/8 Tbsp. Creole seasoning (like Paul Prudhomme)
Clarified butter
½ lb. catfish filet
This article appears in Oct 1-31, 2008.