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Mr. B's Salsa & Hot Pepper Products

Sweet Potato Catfish with Andouille Cream Drizzle

DinnerRoxanne BowersComment


For the Fish:

1 (8-9) oz. Catfish Fillet, Trimmed as needed

1 Tsp. Salt

1 tsp. Creole Seasoning

4 oz. Sweet Potato Crust

1 oz. Beyond

3 oz. Spinach,Cleaned

Creole Seasoning to taste

Salt and Pepper to taste

2 oz. Andouille Cream Drizzle

For the Sweet Potato Crust (enough for 4 servings):

1 1/4 lbs. Mashed Sweet Potato

1/2 cup Mayonnaise

1/4 tsp. Salt

1 dash Black Pepper

2 tsp. Bread Crumbs

1/2 tsp. Creole Seasoning


Method: Place mashed sweet potato and rest of crust ingredients in mixer and mix to incorporate.

Andouille Cream Drizzle: mix 2 quarts of Andouille cream sauce with 1 cup of honey bourbon sauce

Sprinkle the catfish with salt and Creole seasoning. Spread the sweet potato crust on the top of the fish. In a hot skillet, add the butter, and add the fish crust side up. Remove fish, to sizzle skillet and finish in salamander. When fish is done, crust should be nicely browned. Sauté spinach in butter and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate, lay catfish on top allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach. Garnish the fish with chopped green onions.

Source HWY 61 Roadhouse
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