TheJon wrote:So, a friend and I cooked a fish dinner for some other friends. She wanted to use sweet potato to encrust around mahi.
We used brown sugar and cinnamon and mixed it with shredded sweet potato and it came out pretty good.
But it got me to thinking for next time if anyone on here has used sweet potato on fish and what they also put in the sweet potato.
What did you use to adhere it to the mahi with? As I recall there is not much starch to them as opposed to Russetts. I do potato encrusted fish often, however Russetts usually hold up well and get a great brown color due to the higher starch...
I do sweets only 3 ways really...
They all start out as
1 - Baked ( best and easiest IMHO ) Just knock the tapered ends off to keep em from burning and then roast em until soft. No need to add anything to them, great just as is...
2 - Mashed ( which to me is really baked and scooped)
Under this falls sweet potato pie ( mix W seasoning, condensed milk, egg yolks, yellow raisins, toasted pecans, etc..bake in prebaked pie crust in water bath...) Regular mashed - Bake Scoop mix W half and half butter, season as desired ( allspice, cinnamon, Dark rum cardimom, nutmeg, so on and so forth.....remember not to overdo it, all of thise spices are very overpowering, also do not use all at once, those are just an idea for the flavors...
Can whip in some egg yolks and pipe out onto a cokkie sheet and make croquettes if you like...Scoop em on a plate, pipe em with a pasty bag back into the shells for twice baked sweets( that is harder than it sounds to get good shells while scooping the meat of the potato out) - Million and one things to do W Mashed sweets -
3 - Bake to just before too soft, remove cool, Quarter lengthwise and fry. Once out of fryer, drain well and coat in LIGHT COATING of cinamon sugar while hot, before servinbg
Im sure thare are thousands of other things, but that's what I do with em.
I wanna hear more about the encrustation. Did you dredge in flour and egg, then shredded pots, than dust W cin Sugar? Did the sugar burn as you sauteed the fish before finishing in the oven?
