Mini Challenge: Crispy Catfish with Edamame Succotash
- Total:
- 30 min
- Prep:
- 15 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Edamame Succotash:
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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Copyright 2009 Television Food Network, G.P. All rights reserved
Giant Reese's Cup with Pieces
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Japanese Cheesecake 01:06
Now Playing
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
IDEAS YOU'LL LOVE
