Recipe courtesy of Debbie Lee

Mini Challenge: Crispy Catfish with Edamame Succotash

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

Edamame Succotash:

Directions

  1. In a large deep skillet, heat oil, about 1/2-inch high, over medium-high heat.
  2. Season fish fillets with salt and pepper. Set aside.
  3. In a deep shallow bowl or pie tin, place flour and season with salt and pepper. Stir with a fork. Set aside.
  4. Beat the eggs in a separate shallow bowl or pie tin. Set aside.
  5. Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin. Stir with a fork. Set aside.
  6. 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:

  1. 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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