Potato Encrusted Catfish With Balsamic Butter Sauce
By Paula DeenJUMP TO RECIPE
Prep time: 5 minutes
Cook time: 5 minutes
- 6 oz catfish fillet
- 1 tablespoon Paula Deen House Seasoning
- 1 egg
- 1 tablespoon water
- 1/2 cup flour
- 1 cup mashed potato flakes
- 2 tablespoons olive oil
- 1/3 cup light balsamic vinegar
- 3 tablespoons Paula Deen Sea Salt Finishing Butter
Clean and dry fillet, dust catfish with Paula Deen House Blend Spices. Dust fillet 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 °F oven to keep warm.
Degrease pan and then deglaze with balsamic vinegar, reduce by 1/2 and whisk in Paula Deen Finishing Butter. Serve sauce over fish.