Serves 4

1 cup (250 mL) all-purpose flour
2 tsp (10 mL) kosher salt
1 tsp (5 mL) ground white pepper
4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
4 medium Yukon Gold potatoes
1 cup (250 mL) olive oil

To prepare the okra aioli, heat 1/3 cup (75 mL) of the olive oil in a saucepan. Add garlic, shallots, green onions and parsley and sauté for 1 minute. Add okra and sauté for 5 minutes. Add wine, bread crumbs and chicken stock and cook for 3 minutes. Remove mixture from heat and pour into a blender. Purée, drizzling in the remaining 3 tablespoons (45 mL) of olive oil, blending until the mixture is frothy and a pale green color. Set aside.

To prepare the catfish, mix flour, salt and white pepper in a shallow dish or on a piece of wax paper. Dredge catfish fillets in seasoned flour, shaking off the excess. Refrigerate, covered for 45 minutes.

Peel potatoes, then shred on a grater. Place shredded potatoes on a baking sheet. Press fillets firmly into potatoes, turning to coat on both sides.

Heat olive oil in a large, heavy skillet over medium heat. Carefully place fillets in the hot oil and fry 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Pour some of the aioli onto each serving plate and top with the catfish fillets