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Catfish and Potato Pie

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Catfish and potato pie is another Latin American dish that you will love. The paprika and cumin add some spice and flavor to this recipe. I am personally fond of potatoes, so I am always generous with it whenever I prepare food that includes this ingredient. If you slice the potatoes thinly, there is no need to boil them. All you have to do is soak them in water and then pat them dry before you place them in the baking dish.

 

Ingredients:

4 6oz. catfish fillets

6 medium potatoes, peeled and sliced

1/2 cup chopped onion

2 garlic cloves, minced

1 fish bouillon cube

6 tablespoons butter

1/2 tablespoon ground cumin

1/2 teaspoon paprika

2 beaten eggs

1 cup heavy cream

1 cup bread crumbs

1/2 cup parmesan cheese

Salt and pepper

Chives for serving

 

Preheat the oven at 400° F and then grease a small baking dish with 2 tablespoons of butter. Set it aside.

Season the fillets with salt, pepper, cumin and paprika.

Next, place the sliced potatoes in a pot with salted water over high heat. Bring it to a boil. After, drain it and place the potatoes on a plate.

Melt the butter in a medium pan over medium heat. Sauté the garlic and onions for 5-7 minutes until fragrant and the onions are soft.

Place the bouillon and the cream in the pan with garlic and onions. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes. Season it with salt and pepper. Remove from heat and then let it cool. Fold in the beaten eggs and then mix well.

Assemble the catfish and potato by placing a layer of potatoes at the bottom of the baking dish. Top it with 2 tablespoons of cream mixture and spread it evenly. Place a layer of fish fillet on top of the potatoes and then put another layer of potatoes and cream. Repeat this for the remaining fish fillet and potatoes.

Sprinkle parmesan cheese and bread crumbs over the fish and potato layers. Bake it in the pre-heated oven for 25-30 minutes or until the cheese bubbles and it is browned. Remove from oven and let it stand for 5 minutes. Garnish it with fresh chives before serving.

 

Photo Courtesy Of: Simon Aughton

Creole Catfish

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Creole cuisine originated from Louisiana in New Orleans. It is a mix of Spanish, Portuguese, French, Italian, Greek and Native American flavors. It focuses on a combination of spices to give more life to simple dishes.

Here is a quick and easy recipe that is best eaten with salad or even rice. You can also serve it with salsa, preferably mango salsa. If you are not fond of fried dishes, you can bake the fish instead.

 

Ingredients:

4 pieces catfish fillets

5 tablespoons creole seasoning

1 ounce cornflakes, crushed

Cooking oil for frying

 

In a bowl, combine the crushed cornflakes and creole seasoning.

Pat-dry the fish fillets using a paper towel. Coat it in the cornflakes and spices mixture.

In a skillet, heat some oil over medium heat. Fry the fish for 3-5 minutes on each side or when it is golden brown.  Drain the excess oil using paper towels or place the fillets in a strainer for a few minutes. Serve warm with fries or vegetables.

 

Photo Courtesy Of: arnold | inuyaki