Recipe - Potato Crusted Catfish

2 Catfish; (7 to 8ounce)
; fillets
2 ounce Shredded Russet potatoes
1 ounce Shredded sweet potatoes
One half ounce Shredded Spanish onion
Salt to taste
Pepper to taste
2 tablespoon Canola oil
1 Egg; beaten
1 cup Fish stock
1 tablespoon Dijon mustard
4 ounce Balsamic vinegar
1 sl Lemons and limes; for
garnish

Season all sides of catfish with salt and pepper. Mix together shredded
Russet potatoes and sweet potatoes. Using both hands, place potatoes in
palms of hands and squeeze water out of potatoes. Add onions to potatoes.
Mix well. Season mixture with salt and pepper. Brush fish with beaten egg.
Spread potato mixture on top of fish. Place oil in a medium saute pan.
Place pan on medium heat. When pan is hot, place fish with potato side down
in pan. Cook fish until potato side is brown. Turn fish to other side. Cook
on the other side for two minutes. Remove fish and saute pan from heat.
Place fish in baking pan. Cook in a 350 degree oven for 12 minutes. Return
saute pan to medium heat. Add fish stock, mustard, and vinegar. Stir
mixture. Cook about 4 minutes. Strain and serve with fish. Pour half a
portion of sauce on bottom of plate. Lay half a portion of fish on top of
sauce. Do the same with other half portion of sauce and fish.

Yield: 2