Southwestern Potato Crusted Catfish W/ Plum Mustard Sauce

Ready, Set, Cook! Special Edition Contest Entry. Southwestern style crusted catfish with a sweet and spicy dipping sauce.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 filets

Ingredients

• 4  catfish fillets
•  cornstarch
• 3  ounces eggs
• 1  ounce milk or 1  ounce water
• 2  cups  Simply Potatoes® Shredded Hash Browns
• 1⁄4 cup red bell pepper, diced small
• 1⁄4 cup green onion, chopped
• 1⁄4 sun-dried tomato, diced small
•  taco seasoning
•  cumin
•  salt
•  pepper
•  cilantro, chopped
•  olive oil

• For sauce

• 4  ounces plum preserves
• 1  ounce horseradish
• 1  ounce mustard

Directions

1. Pour cornstarch in its own mixing bowl.
2. Mix milk and slightly beaten eggs in seperate mixing bowl.
3. Mix together hash, pepper, green onion and tomatoes and sweat in a buttered sautee pan on medium heat until hash is soft and place in a third mixing bowl.
4. Season hash mix to taste w/ cumin, taco seasoning, salt and pepper.
5. coat filets in cornstarch, pat away the excess.
6. dip filets in egg wash and then dip in hash mix, coating filets completely.
7. Heat oil in sautee pan on medium to high heat.
8. Sear filet for one minute in pan and flip.
9. Continue sautee until disired doneness approximately 3-4 minutes. Hash should be golden brown.
10. Garnish w/ fresh cilantro.
11. For Sauce: Mix plum preserve, horseradish and mustard.
12. Adjust to desired flavor i.e. for spicier mix add more horseradish. For sweeter mix add more plum preserve.
13. Place in ramekin when desired flavor is achieved.