This photo taken Jan. 3, 2010 shows a pan-fried catfish with smokey potatoes. If a hockey rink sized appetite is what you have then this pan-fried catfish with smokey potatoes is what you need to satisfy it. (AP Photo/Larry Crowe)
PAN-FRIED CATFISH WITH SMOKEY POTATOES
This photo taken Jan. 3, 2010 shows a pan-fried catfish with smokey potatoes. If a hockey rink sized appetite is what you have then this pan-fried catfish with smokey potatoes is what you need to satisfy it. (AP Photo/Larry Crowe)
By ALISON LADMAN The Associated Press
Hockey brings to mind two things – frozen lakes and big, hungry players. This hearty fish dish is unfussy, full of flavor and sure to satisfy Olympic-size appetites.
The potatoes and peppers make a smoky red sauce that goes great with the seared fish. Any white fish works well.
PAN-FRIED CATFISH WITH SMOKY POTATOES
Start to finish: 25 minutes
Servings: 4
1 pound baby red potatoes, quartered
½ cup water
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon smoked paprika
2 small yellow onions, thinly sliced
1 green bell pepper, cored and sliced
Salt and ground black pepper
2 tablespoons peanut oil
4 catfish fillets (about 11⁄3 pounds)
In a deep medium skillet over medium, combine the potatoes and water. Bring to a boil, then cover, reduce heat to low and cook for 10 to 15 minutes, depending on the size of your potatoes. They should be almost cooked through.
Add the olive oil, butter, paprika, onion, bell pepper and 1⁄4 teaspoon each of salt and pepper. Saute until the onion and potatoes are tender, about another 5 minutes. Cover and set aside.
Place a large, dry skillet over medium-high. When the pan is very hot, add the peanut oil. Sear each catfish fillet for 2 minutes per side. Season with salt and pepper. Serve over a bed of potatoes.
