Mini Challenge: Crispy Catfish with Edamame Succotash

2015-10-27
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • Canola or vegetable oil, for frying
  • 4 catfish fillets, approximately 6 ounces each
  • Salt and white pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Edamame Succotash, recipe follows
  • 2 tablespoons sesame oil
  • 1/2 cup red onion, small dice
  • 1 teaspoon fresh garlic, minced
  • 2 strips applewood smoked bacon, finely chopped
  • 1 cup cooked edamame soy beans
  • 1/2 cup fresh corn kernels
  • 1/4 cup small diced red bell pepper
  • Salt and pepper

Method

Step 1

In a large deep skillet, heat oil, about 1/2-inch high, over medium-high heat.

Step 2

Season fish fillets with salt and pepper. Set aside.

Step 3

In a deep shallow bowl or pie tin, place flour and season with salt and pepper. Stir with a fork. Set aside.

Step 4

Beat the eggs in a separate shallow bowl or pie tin. Set aside.

Step 5

Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin. Stir with a fork. Set aside.

Step 6

Dust each fillet with flour, then dip in the eggs, and then roll in the bread crumbs. Deep-fry fillets in heated oil for about 3 to 4 minutes on each side, or until golden brown. Serve one fillet on top of a bed of Edamame Succotash.

Step 7

In a large skillet, heat the sesame oil over medium heat. Add the onions and garlic and cook for 1 to 2 minutes. Add the bacon and saute for 2 minutes. Add remaining vegetables and saute for another 2 to 3 minutes. Season with salt and pepper. Remove from heat and serve hot.

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