Catfish New Orleans Style

If you're yearning for something new to try for dinner, try this recipe for Sauteed Catfish with Mashed Sweet Potatoes and Andouille Sausage Sauce. This slightly unusual dish that hails from the streets of New Orleans may look complicated when you read the recipe, but you can easily master this recipe. If you can't find andouille sausage, you can substitute any regular smoked sausage in this recipe, although the flavor just won't be quite the same.

This week, we conclude our special series "Salute to the Food of New Orleans." I hope you have enjoyed this series. To find recipes from the previous two weeks, just visit the Recipes home page.

Sauteed Catfish with Mashed Sweet Potatoes and Andouille Sausage Sauce

SERVES 4

Leave the skins on the potatoes when you boil and mash them for extra color and texture.

1 lb. sweet potatoes

Andouille Sausage Sauce (recipe follows)

1/3 cup mayonnaise

1/4 cup fine dry bread crumbs

1/2 teaspoon Creole seasoning

4 6- to 8-ounce skinless catfish fillets, 1/2 to 3/4 inch thick

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

Steamed Spinach (recipe follows), if desired

Sliced scallions, for garnish

1. Preheat the oven to 425° F. Scrub the sweet potatoes thoroughly with a brush; pat dry. Prick the potatoes several times with the tines of a fork. Roast in the oven for 40 to 60 minutes or until the potatoes are tender. Cool the potatoes until they are cool enough to handle easily. Peel the potatoes. Meanwhile, prepare the Andouille Sausage Sauce (see recipe below) and keep warm over low heat.

2. In a medium bowl combine the sweet potatoes, mayonnaise, bread crumbs, and 1/4 teaspoon of Creole seasoning. In the bowl of an electric mixer fitted with the paddle attachment, beat the sweet potato mixture until it is smooth; set aside. (Alternatively, use a hand potato masher.)

3. Preheat the broiler. Rinse the fish under cold running water; pat dry with paper towels. Sprinkle the fish with salt, 1/4 teaspoon Creole seasoning, and pepper. Spread one-fourth of the potato mixture over each fillet. In a 12-inch skillet heat the oil over medium-high heat. Add the fish fillets, potato side up. Cook for 4 to 6 minutes or until the fish nearly flakes with a fork and is browned around the edges.

4. Transfer the fish to an unheated broiler pan. Broil 3 to 4 inches from the heat for 5 to 7 minutes or until the potatoes are golden brown and the fish flakes easily.

5. Place the catfish on a serving plate and top with a dollop of the Andouille Sausage Sauce. Garnish with scallions and Steamed Spinach (see recipe below), if desired.

Andouille Sausage Sauce

MAKES 3/4 CUP

1 ounce finely chopped, cooked andouille sausage

1/2 teaspoon Creole seasoning

2 teaspoons honey

1 tablespoon good-quality bourbon (optional)

3/4 cup heavy cream

In a medium skillet over medium heat cook the andouille sausage until it is lightly browned. Stir in the Creole seasoning and honey. Add the bourbon (if desired). Stir with a wooden spoon, scraping up any browned bits from bottom of pan. Stir in the heavy cream. Cook over medium heat for 1 to 2 minutes or until the mixture is slightly thickened, stirring frequently.

Steamed Spinach

1 bunch spinach, washed, dried well, and torn into 1-inch pieces

Place a steamer basket in a large pot. Add water so that it just comes up to the bottom of the basket. Bring the water to a boil. Add the spinach. Cover and cook for about 2 minutes or just until the spinach is wilted. Serve with the Sauteed Catfish with Mashed Sweet Potatoes and Andouille Sausage Sauce above.

If you like catfish, try this recipe for catfish from Aboriginal Rights Suite101 host Tyson Yunkaporta.

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