Potato Crusted Catfish Plate Recipe
A Pan-Fried Potato Crusted NC Farm-Raised Catfish Filet, Served with an Herbed Tartar Sauce, Warm Black-Eyed Pea Salad and Buttered Okra
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Ingredients
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For the Potato Crusted Catfish
For the Herbed Tartar Sauce
For the Warm Black-Eyed Pea Salad
For the Buttered Okra
Method
Preparing the Herbed Tartar Sauce
- 1
Make the Tartar Sauce
In a bowl, mix together mayonnaise, dill pickles, capers, parsley, lemon juice, salt, and black pepper. Adjust seasoning to taste and refrigerate until ready to serve.
Preparing the Warm Black-Eyed Pea Salad
- 2
Combine Salad Ingredients
In a skillet, heat olive oil over medium heat. Add diced red onion and bell pepper; sauté until softened. Add cooked black-eyed peas, apple cider vinegar, salt, and black pepper. Stir until warm and combined. Remove from heat.
Preparing the Buttered Okra
- 3
Cooking the Potato Crusted Catfish
- 4
Prepare the Catfish
Peel and grate the potatoes. In one bowl, set up a breading station with flour, a second bowl with beaten eggs and milk, and a third bowl with grated potatoes mixed with salt and pepper. Dip each catfish filet in flour, then in the egg mixture, and finally coat with the grated potatoes.
- 5
Pan-Fry the Catfish
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded catfish filets. Cook for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
