Catfish Max in Seaford has a new chef in the house, and he's cooking with a Southern accent. Erik Hopkins, who terms his culinary style “out of the box,” trained under legendary chef Paul Prudhomme at his landmark New Orleans restaurant, K-Paul's.
Prudhomme’s influence can be seen in Hopkins’ list of daily specials, which might include cornmeal-crusted smoked catfish over sweet potato and crabmeat hash with a “voodoo” sauce ($25). “I love crusting any type of fish,” Hopkins said. On the regular menu is a Moroccan spice-crusted seared tuna with roasted garlic hummus ($20).
Before coming to the canal-side restaurant in Seaford, Hopkins cooked at the Pier at Watch Hill on Fire Island.
Catfish Max is at 3681 Naomi St., Seaford, 516-679-2020