Potato Wrapped Cat Fish

     ***********************************

    ***** Potato Wrapped Cat Fish *****

    ***********************************


    Categories: Main Dish                                      


    Calories     per serving:             Number of Servings:   2

    Fat grams    per serving:              Approx. Cook Time:      

    Cholesterol  per serving:                          Marks:     


    INGREDIENTS ------------------------------------------------------------


       2              Fish filets (cat fish works well) About 1/2 lb tol

       1        med   Potato, peeled and shredded                       

       1              Egg white                                         

       1        med   Onion, chopped                                    

       2        clove Garlic, chopped                                   

       1/2      tsp   Herbs, dried (thyme, oregano, majoram or a mix)   

       3        TBS   Oil, vegetable                                    

                      Cornstarch for dredging                           

                      Salt & pepper                                     


    DIRECTIONS  ------------------------------------------------------------


    Saute onion with herbs in 1 TBS of oil until brown (about 7 minutes). 

    Add garlic towards the end to prevent burning.  Reserve and COOL.     

                                                                          

    Shred the peeled potato with a vegetable shredder.  Take handfulls and

    wring through cloth to remove as much liquid as possible.             

                                                                          

    When onion mix is cool, add egg white and mix.  Gently add potato to  

    onion mix and combine but try not to crush the potato "flakes" more   

    than necessary.                                                       

                                                                          

    Rinse and dry fish filets.  Salt them.  Dredge in cornstarch and shake

    off excess.  Divide onion mixture into four equal parts.  Over each   

    filet spread potato/onion mix but don't press too hard.  (You want the

    edges of the potato flakes to brown and crisp, that's why.) Turn fish 

    over and spread remaining potato/onion mixture over the filet.        

                                                                          

    Heat 2 TBS of oil in a non stick pan to very hot.  With a spatula,    

    carefully slid in the fish filets.  Saute each side about 2+ minutes. 

    Regulate the heat so the potato browns but doesn't burn.  The trick is

    to get the fish to cook without burning the coating.  You can turn    

    over often.                                                           

                                                                          

    This dish works well with small pasta (ditali or elbows) dressed with 

    a little of the frying oil.  Fish also microwaves beautifully if you  

    have any leftovers.  Recipe can be doubled.                           

                                                                          

    Uploaded by Richard: 71570,1056                                       


    *** Recipe Via Compu-Chef (tm) ***


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