Mini Challenge: Crispy Catfish with Edamame Succotash

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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

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.

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.

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