• 2- 8oz catfish fillets
• 2 oz. shredded russet potato
• 1 oz. shredded sweet potato
• 1/2 oz. shredded onion
• Salt and pepper to taste
• 2 tbl. canola oil
• 1 egg beaten
• 1 cup fish stock
• 1 tbl. dijon mustard
• 4 oz balsamic vinegar
• Slices of lemons and limes for garnish

By Geoff Corcoran

• Season all sides of the catfish with salt and pepper.
• Mix together the shredded sweet potato and russet potato.
• Using both hands, squeeze the water out of the potatoes.
• Add salt and pepper for seasoning.
• Brush catfish with beaten egg and place the potato mixture on top of the fish.
• Place oil in a medium sautee pan on medium heat.When pan is hot, place fish potato side down into the pan and sautee until potato side browns.T
• Turn fish over and cook for approximately 2-3 minutes.
• Remove from sautee pan to a backing sheet.
• Place baking sheet in a 350 degree oven.
• Cook fish for 12 minutes.
• Reurn saautee pan to medium heat, add fish stock vinegar and mustard.
• Cook for about 4 minutes.
• Strain and serve with fish, use lemon and lime slices for garnish.