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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 4 |
| Author Notes: |
Comfort food goes high class in this innovative version of the Southern classics. |
| Ingredients: |
2 tablespoons brown mustard 2 teaspoons honey 2/3 cup finely ground pecans 1/3 cup seasoned bread crumbs 1 1/2 pounds catfish fillets, cut into 2 by 1/2 inch fingers canola oil 3 cups thinly sliced sweet potatoes orange wedges |
| Instructions: |
Combine mustard and honey. In a separate bowl, combine pecans and bread crumbs. Dip fish in honey mixture then dredge in the crumbs. Set fish on a rack and let stand for 10 minutes. Discard any excess honey mixture and crumbs. In a large skillet heat 1/4 inch oil over medium-high heat until very hot but not smoking. Saute sweet potato slices, in batches if necessary, turning once, until crisp and brown; drain on paper towels. Add more if needed to reach 1/4 inch, and heat until very hot but not smoking. Fry fish, in batches if necessary, for about 2 minutes per side, until coating is crispy and fish flakes easily with a fork. drain on paper towels. Serve fish with sweet potato chips and orange slices. |
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