Mini Challenge: Crispy Catfish with Edamame Succotash

Total Time:
30 min
15 min
15 min

4 servings

  • 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
  • Edamame Succotash:
  • 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
  • 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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