Mini Challenge: Crispy Catfish with Edamame Succota

Name: Mini Challenge: Crispy Catfish with Edamame Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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.
3
Set aside.
4
In a deep shallow bowl or pie tin, place flour and season with salt and pepper.
5
Stir with a fork.
6
Set aside.
7
Beat the eggs in a separate shallow bowl or pie tin.
8
Set aside.
9
Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin.
10
Stir with a fork.
11
Set aside.
12
Dust each fillet with flour, then dip in the eggs, and then roll in the bread crumbs.
13
Deep-fry fillets in heated oil for about 3 to 4 minutes on each side, or until golden brown.
14
Serve one fillet on top of a bed of Edamame Succotash.
15
A viewer, who may not be a professional cook, provided this recipe.
16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
17
In a large skillet, heat the sesame oil over medium heat.
18
Add the onions and garlic and cook for 1 to 2 minutes.
19
Add the bacon and saute for 2 minutes.
20
Add remaining vegetables and saute for another 2 to 3 minutes.
21
Season with salt and pepper.
22
Remove from heat and serve hot.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Canola or vegetable oil, for frying, 4 catfish fillets, approximately 6 ounces each, Salt and white pepper, 1 cup all-purpose flour, and more.

Yes, Mini Challenge: Crispy Catfish with Edamame Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Challenge: Crispy Catfish with Edamame Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions