Potato Encrusted Catfish with Balsamic Butter Sauce

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Recipe Courtesy of

Difficulty: Easy

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6 oz catfish filet
1 tbsp Paula Deen House Blend Spices
1 egg
1 tbsp water
½ cup flour
1 cup Hungry Jack mashed potato flakes
2 tbsp olive oil
1/3 cup light balsamic vinegar
3 tbsp Paula Deen Sea Salt finishing Butter


Clean and dry filet, Dust catfish with Paula Deen House Blend Spices. Dust filet in flour Dip in Egg wash (egg and water whisked together), then into the mashed potato flakes.  In a hot skillet, sauté fish in olive oil until golden brown, flip and cook for 3 more minutes. Then remove from heat and place in 250 degrees oven to keep warm. Degrease pan and then deglaze with balsamic vinegar, reduce by ½ and whisk in Paula Deen Finishing Butter. Serve sauce over fish.

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