Sweet Potato Crusted Catfish

• 4 (8- to 9-ounce) catfish fillets, trimmed as needed
• 1 teaspoon salt
• 1 teaspoon Creole seasoning
• 16 ounces Sweet Potato Crust (see separate recipe)
• 4 ounces butter or bacon drippings
• 12 ounces spinach, cleaned
• Creole seasoning to taste
• Salt and pepper to taste
• 6 ounces Andouille Cream Drizzle (see separate recipe)
• 1/4 cup chopped green onion

1. Sprinkle the catfish with salt and Creole seasoning.
2. Spread the Sweet Potato Crust on top of the fish.
3. In a hot cast iron skillet, add about half the butter (or bacon drippings), and the fish, crust side up.
4. Place the skillet on the highest shelf of your oven set to broil.
5. When fish is done, crust should be nicely browned.
6. Saute spinach in butter (or bacon drippings) and season lightly with Creole seasoning, salt and pepper.
7. Drain spinach and put in center of plate, place crusted catfish on top allowing the spinach to be seen on either side of the fish.
8. Drizzle the Andouille cream sauce over and around the fish and spinach.
9. Garnish with chopped green onions.

catfish fillets, salt, creole seasoning, crust, butter, spinach, salt, cream drizzle, green onion

Taken from www.epicurious.com/recipes/member/views/sweet-potato-crusted-catfish-50078848 (may not work)