For potatoes:
Preheat oven to 375°F. Spray a 9"x13" baking pan with cooking spray. Place potatoes in dish, sprinkle with kosher salt and Bayou Blast or creole seasoning. Spray top with some more cooking spray. Bake for 25 minutes at 375°F. After 10 minutes, shake pan and place back in oven. Try to do that one more time, spray with cooking spray and replace. When done, remove from oven and let stand at room temp.

Meanwhile, preheat heavy skillet, melt 2 tbsp butter over medium heat. When the foam subsides, add 1 tbsp olive oil and half the garlic. Reduce the heat to medium-low, and saute, stirring constantly, for 1 minute. Add the scallions and increase the heat to medium. Saute, stirring often, for 1 minute. Add the tomatoes, chiles, spices, and salt and saute until the flavors meld, about 2 minutes. Add hot sauce and stir well.

Add the catfish to the skillet, arranging in 1 layer, over the tomato-chile mixture. Adjust the heat to low simmer and cook the fish until the flesh becomes opaque, about 1 minute. Carefully turn the fish over and cook on the other side for 1 more minute. The fish will not be totally cooked. Turn off the heat and allow the fish to cool in the sauce. When the fish is cool, break into many pieces with fingers.

In large skillet (nonreactive necessary), melt the remaining butter and add remaining oil. Add the remaining garlic and cook for 30 seconds. Add the hash and saute over high heat until heated through, 3 minutes. Serve the hash over potatoes. Garnish with chopped cilantro and serve immediately.

From: RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Tue, 30 May 2000