Catfish Max Has New Chef

by Joan Reminick - Long Island Newsday

Wednesday October 12, 2011

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 crab meat 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.

Note:  Erik aspires to be a contestant on the Food Network's "Chopped". 

In the meantime, plan to come by and judge for yourself!



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