Ingredients
- 2 (7 to 8-ounce) catfish fillets
- 2 ounces shredded russet potatoes
- 1-ounce shredded sweet potatoes
- 1/2-ounce shredded Spanish onion
- Salt to taste
- Pepper to taste
- 2 tablespoons canola oil
- 1 egg, beaten
- 1 cup fish stock
- 1 tablespoon Dijon mustard
- 4 ounces balsamic vinegar
- Slices of lemons and limes, for garnish
Description
Food Network Invites You To Try This Potato Crusted Catfish Recipe.
Food Network
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