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Sweet Potato Catfish

This recipe for Sweet Potato Catfish is from The Red Fish Grill restaurant in New Orleans, Louisiana


1 8 or 9-ounce catfish fillet, trimmed as needed
¼ teaspoon salt
1 teaspoon Creole seasoning
4 ounces sweet potato crust (directions follow)
1 ounce clarified butter
3 ounces fresh spinach, cleaned
Pinch Creole seasoning
Pinch salt and pepper
1½ ounces andouille cream drizzle (directions follow)
Chopped green onions

Sweet Potato Crust:

1¼ pounds roasted sweet potato flesh
½ cup mayonnaise
¼ teaspoon salt
Dash black pepper
2 tablespoons bread crumbs
3/8 teaspoon Creole seasoning
Roast (or bake) sweet potatoes. Peel and place the sweet potato flesh and remaining ingredients in mixer. Beat to incorporate.

Andouille Cream Drizzle:

½ pound andouille sausage, diced
1½ ounces vegetable oil
2 tablespoons Creole seasoning
2 tablespoons honey
1 quart heavy (whipping) cream
3 ounces bourbon
3 tablespoons blond roux (see directions)
Salt, pepper


Sauté andouille in oil until lightly browned. Add Creole seasoning. Deglaze pan - add the bourbon, scraping pan, tip the pan and pour off the bourbon and juices, leaving the grease to pour off and discard.

Return juices to pan and cook to reduce sauce slightly, watching carefully and stirring often. Add honey and cream. Add roux and let simmer until flour taste is gone. Salt and pepper to taste. Yield: 3 quarts.

Roux: Melt over low heat 2 tablespoons butter; add 2 tablespoons flour, cooking for 3 to 5 minutes to light brown in color. Slowly add 1 cup milk or cream. Cook and stir with wire whisk or wooden spoon until thick and smooth. Place in 350 degree oven for 20 minutes to cook slowly. Strain to use.

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