Potato Crusted Catfish with Mirliton Lyonnaise

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   ["Preheat the oven to 400 degrees F.", "Season the catfish fillets on both sides with the Essence and salt.", "Place on a baking sheet lined with waxed paper.", "Remove the potatoes from the water and pat dry with kitchen towels.", "Divide into 4 portions and cover with a damp cloth until ready to use.", "One at a time, coat the fillets in mustard and then wrap tightly with the potato strands.", "In a large (12-inch) ovenproof skillet, or in 2 medium skillets, heat the oil over medium-high heat.", "Carefully lay the fish in the pan and cook until golden brown, 3 to 4 minutes on the first side.", "Turn the fillets.", "Place the skillet in the oven and cook until the fish is cooked through and the underside is golden brown, 4 to 6 minutes.", "Remove from the oven.", "Divide the Mirliton Lyonnaise into 4 portions and place on dinner plates.", "Lay 1 fish against each, garnish with chopped parsley and Essence, and serve.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.