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Pan-Fried Cajun Catfish with Stove-Top Hash Browns

Pan-Fried Cajun Catfish with Stove-Top Hash Browns
YIELDS
4 servings
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Ingredients

Pan-Fried Cajun Catfish with S

1
Tbsp Spanish paprika
2
tsp salt
1
tsp onion powder
1
tsp garlic powder
1
tsp cayenne pepper
¾
tsp black pepper
¾
tsp white pepper
½
tsp dried oregano
½
tsp dried thyme
1
cup panko or dry bread crumbs
4 6
oz catfish fillets
2
Tbsp vegetable oil
Stove-Top Hash Browns (recipe follows)
1
lemon, quartered

Stove-Top Hash Browns

1
Tbsp vegetable oil
4
cup cooked diced potatoes
1
tsp paprika
½
tsp pepper
¼
tsp salt
2
green onions, sliced
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Directions

Step 1

In bowl, combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, oregano and thyme. Stir in panko crumbs; spread on pie plate.

Step 2

With paper towel, pat fish dry. Press into spice mixture, turning to coat well. Set aside on waxed paper–lined baking sheet. (Make-ahead: Refrigerate for up to 1 hour.)

Step 3

Generously brush large nonstick skillet with some of the oil; fry fish, in batches and brushing pan with more oil as necessary, until golden and crisp and flakes easily when tested with fork, about 5 minutes per side. Serve with Stove-Top Hash Browns and lemon wedges.

Step 4

In skillet, heat oil over medium-high heat; cook potatoes, paprika, pepper, salt and onions until golden, about 5 minutes.

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