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Pan-Seared Catfish Hash with Fennel

Crisp-edged potatoes and mellowed fennel folded with golden, pan-seared catfish — a Southern hash built with one uncommon aromatic vegetable.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Hash
  • 1 pound Yukon gold potatoes diced into 1/2-inch cubes
  • 1 medium fennel bulb cored and diced, fronds reserved
  • 1 small yellow onion diced
  • 3 tablespoons olive oil divided
  • 2 garlic cloves minced
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper
  • For the Catfish
  • 1 pound catfish fillets cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Cajun seasoning
  • 1 lemon cut into wedges

Method
 

  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook potatoes undisturbed 4 minutes, then stir and cook 8 more minutes until golden and fork-tender.
  2. Push potatoes aside, add remaining oil, fennel, and onion. Cook 5 to 6 minutes until softened.
  3. Stir in garlic, smoked paprika, salt, and pepper; cook 1 minute. Combine and push to the edges of the pan.
  4. Pat catfish dry, season with Cajun seasoning. Add butter to the cleared center and sear catfish 2 to 3 minutes per side until golden and opaque.
  5. Gently fold the catfish into the hash. Remove from heat, top with fennel fronds, and serve with lemon wedges.