Mini Challenge: Crispy Catfish with Edamame Succotash

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

Yield:
4 servings
Level:
Easy

CATEGORIES
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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Mini-Handle Sandwich

    Recipe courtesy of Paula Deen