Potato Crusted Catfish 5fix

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5-ingredient fix contest entry. the crispy potato crust keeps the fish filets moist and tender inside. they are great for a dinner party because they can easily be kept warm and crispy when placed in a warm (250 degree) oven.

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Steps

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Combiner buttermilk and hot sauce in a ziplock bag.

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Add fish filets and refrigerate for 10 minutes.

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Heat oil in a skillet over medium high heat.

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Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds.

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Pat with a paper towel to remove any excess water.

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Remove fish from buttermilk allowing excess to drip of and place on a paper towel.

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Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets.

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The layer of potatoes should be about 1 / 4 inch thick.

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Carefully place fish , potato side down , into hot oil.

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Press remaining potatoes onto the fish filets.

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Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy , then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

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Ingredients

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catfish fillets, buttermilk, hot sauce, canola oil, simply potatoes shredded hash browns