Potato-Crusted Catfish
INGREDIENTS:
2 Large Baking Potatoes, Washed
Pinch of Salt
4 (6-8 oz.) Fillets of Catfish, Skin and Bones Removed
Clarified Butter
DIRECTIONS:
Preheat the oven to 350°F.
Cut the potatoes into quarters lengthwise or use a small circular cookie cutter to cut rounds out of the potatoes. Slice the pieces extremely fine, about 1 mm (using a mandolin will help) and sprinkle with salt. Pat the fillets very dry and season them with salt and pepper. Overlap the slices of potato on the skin-side of the fillet (without squashing the flesh). Brush clarified butter over the potatoes and press a small square of parchment to the potatoes.
Heat a large frying pan over a medium-high flame with clarified butter or safflower / peanut oil. Add the fish to the pan, parchment side down, and cook until the potatoes are golden brown. Turn the fish over (or the juices from the fish will make the potatoes soggy) and place in the oven. Cook until the fish is somewhat firm to the touch, about 5 minutes (if ou cut into the center, the flesh should be slightly opaque and flake apart easily but not dry and tough). Remove the fillets from the oven and the pan and let them rest, potato side up, for 5 minutes. Serve.
