Pecan Catfish Fingers with Sweet Potato Chips -

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Pecan Catfish Fingers with Sweet Potato Chips

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By Andrew Schloss

Posted December 24th, 2007

This article is reprinted with permission from 2500 Recipes: Everyday to Extraordinary, by Andrew Schloss, (2007, Robert Rose)

2500 Recipes: Everyday to Extraordinary

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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