Potato Crusted Catfish #5FIX

5-Ingredient Fix Contest Entry. The crispy potato crust keeps the fish filets moist and tender inside. They are great for a dinner party because they can easily be kept warm and crispy when placed in a warm (250 degree) oven.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 6 oz. filets

Ingredients

• 24  ounces catfish fillets
• 1⁄2 cup buttermilk
• 1  teaspoon  hot sauce
• 2  tablespoons canola oil
• 3  cups  Simply Potatoes® Shredded Hash Browns

Directions

1. Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
2. Heat oil in a skillet over medium high heat.
3. Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
4. Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
5. Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.