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Potato Crusted Catfish With Mirliton Lyonnaise

  • Yield: 4 servings


  • 4 (6 to 8-ounce) catfish fillets
  • 4 teaspoons Essence
  • 1 teaspoon salt
  • 2 large Idaho russet potatoes, peeled and passed through a vegetable shredder, soaking in cool water
  • Mustard, for coating
  • 1/4 cup olive oil
  • Mirliton Lyonnaise
  • Chopped parsley, garnish


  • Preheat the oven to 400 degrees F.
  • Season the catfish fillets on both sides with the Essence and salt. Place on a baking sheet lined with waxed paper.
  • Remove the potatoes from the water and pat dry with kitchen towels. Divide into 4 portions and cover with a damp cloth until ready to use.
  • One at a time, coat the fillets in mustard and then wrap tightly with the potato strands.
  • In a large (12-inch) ovenproof skillet, or in 2 medium skillets, heat the oil over medium-high heat. Carefully lay the fish in the pan and cook until golden brown, 3 to 4 minutes on the first side. Turn the fillets. Place the skillet in the oven and cook until the fish is cooked through and the underside is golden brown, 4 to 6 minutes.
  • Remove from the oven. Divide the Mirliton Lyonnaise into 4 portions and place on dinner plates. Lay 1 fish against each, garnish with chopped parsley and Essence, and serve.