Sweet Potato Crusted Catfish Recipe

Name: Sweet Potato Crusted Catfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Sweet Potato Crusted Catfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Crusted Catfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions