Mini Challenge: Crispy Catfish with Edamame Succotash

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

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

Season fish fillets with salt and pepper. Set aside.

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

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

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

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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Edamame Succotash:

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.

Copyright 2009 Television Food Network, G.P. All rights reserved


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