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Sweet Potato Crust
Food Management Staff
February 1, 2006
1 Min Read
FM Staff
YIELD: 2 gallons for coating catfish, salmon or shrimp
10 sweet potatoes, finely shredded
as needed, canola oil
1/2 cup brown sugar
1 cup panko breadcrumbs
1 Tbsp. ground cinnamon
1/2 tsp. ground nutmeg
to taste salt and pepper
Fry the shredded sweet potatoes in canola oil at 375°F for 3 to 4 minutes or until golden brown. Remove from oil and let dry on paper towels.
Mix together remaining ingredients; then mix with fried potatoes in a dry bowl. Transfer mixture to a food processor, and process very briefly (don't overprocess, which will make the mixture too moist).
Coat catfish or other seafood with crust mixture and bake in oven at 375°F.
Recipe from Chef Manager Ryan Conklin, St. Luke's Cornwall Hospital, Newburgh, NY.
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