Potato Crusted Catfish Sandwich Recipe
A Pan-Fried Potato Crusted NC Farm-Raised Catfish Filet Served with Baby Lettuce and Basil Aioli on Toasted French Bread
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Potatoes
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
Prepare the Catfish
Season the catfish filets with salt and pepper on both sides.
- 3
Coat the Catfish
In a shallow dish, press the grated potatoes firmly onto both sides of the catfish filets to form a crust.
- 4
Fry the Catfish
Heat oil in a large skillet over medium-high heat. Once hot, carefully add the potato-crusted catfish filets. Cook for about 4-5 minutes on each side, or until the potatoes are golden brown and the fish is cooked through.
- 5
Toast the Bread
While the catfish is frying, toast the slices of French bread until golden brown.
- 6
Assemble the Sandwich
Spread basil aioli on one side of each toasted French bread slice. Place a handful of baby lettuce on one slice, followed by the potato-crusted catfish filet. Top with the other slice of bread, aioli side down.
- 7
Serve
Cut the sandwich in half and serve immediately.
