Heart Healthy from WakeMed Heart Center

Panko Sesame Crusted Catfish with Sweet Potato Purée

November 27, 2014 |

Recipe Courtesy of Chef Keith Rhodes with Catch Restaurant in Wilmington, NC
as seen on episode “Military”, season 4


  • Panko Sesame Crusted Catfish with Sweet Potato Puree
  • 12, 6-8oz Catfish Filets
  • 4 Cups Panko Bread Crumbs
  • 2 Cups Seasoned Flour ( Salt, Pepper, Crushed Pepper)
  • ½ cup Black Sesame Seeds
  • 6 Whole Eggs, beaten
  • 1 Cup, half & half

Make an egg wash by whisking together the eggs and half and half. And stir together the Panko crumbs and black sesame seeds. Dredge each catfish filet in seasoned flour, dip in the egg wash and finally dredge in the Panko Sesame Seed mixture. Place the prepared filets on a pan lined with Parchment paper until all your filets are prepared. Either fry the catfish in Peanut oil, for four minutes at 350 Degrees or sauté in hot oil in a skillet.

For the Sweet Potato Purée:

  • 2 lbs Sweet Potatoes, Peeled, Cut into 1 inch cubes
  • ½ Stick of Butter
  • 1 Tbsp Brown Sugar
  • Pinch Cinnamon
  • Pinch Nutmeg
  • 2 Tbsp Maple Syrup
  • ½ Cup, ½ & ½
  • Salt Pepper

Boiled diced sweet potatoes until tender. To the warm sweet potatoes add the butter, brown sugar, cinnamon, nutmeg and maple syrup. Whisk until blended and smooth. Stir in the half and half and season with salt and pepper to taste.

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Category: Recipes

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