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Potato Crusted Catfish
Sent in by Rocky.

~ 2 – 1lb catfish fillets
~ salt
~ cooking oil
~ 1 medium onion, chopped
~ 1/4 tsp thyme
~ 1/4 tsp marjoram
~ 2 cloves garlic, minced
~ 1 medium potato
~ salt and pepper
~ cornstarch
~ 1 egg white

Sauté the onion and herbs in 1 tbsp. of oil for 3 – 4 minutes. Add the garlic and sauté another 2 minutes. Remove from heat and let cool.

When onion mixture is cool, add the egg white and mix well.

Peel and shred the potato. Place in a towel and twist the ends to remove as much water as possible.

Add potatoes to the onion mixture, salt and pepper to taste and gently mix together.

Rinse and dry the fillets. Lightly salt.

Dredge the fillets in cornstarch shaking off excess.

Divide the potato mixture into 4 equal parts. Spread 1 part onto each side of the fillets pressing together.

Heat 1/4 cup or so of oil in a large skillet over medium-high heat.

Carefully slide in the fillets.

Cook 4-5 minutes. You want to brown the potatoes not burn them so keep watch. Adjust heat if needed.

Flip and cook another 4-5 minutes or until potatoes are browned and the fish is cooked.

Remove and let set a minute.

Serve and enjoy.