Potato Crusted Catfish #5Fix

• 24 ounces catfish fillets
• 1/2 cup buttermilk
• 1 teaspoon hot sauce
• 2 tablespoons canola oil
• 3 cups Simply Potatoes® Shredded Hash Browns

1. Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
2. Heat oil in a skillet over medium high heat.
3. Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
4. Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
5. Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

catfish fillets, buttermilk, hot sauce, canola oil, browns

Taken from www.food.com/recipe/potato-crusted-catfish-5fix-497447 (may not work)