Ingredients Jump to Instructions ↓

  1. Canola or vegetable oil, for frying

  2. 4 catfish fillets, approximately

  3. 6 ounces each Salt and white pepper

  4. 1 cup all-purpose flour

  5. 2 large eggs

  6. 1 cup panko bread crumbs

  7. 1 teaspoon smoked paprika

  8. 1 teaspoon garlic powder

  9. Edamame Succotash, recipe follows

  10. 2 tablespoons sesame oil

  11. 1/2 cup red onion, small dice

  12. 1 teaspoon fresh garlic, minced

  13. 2 strips applewood smoked bacon, finely chopped

  14. 1 cup cooked edamame soy beans

  15. 1/2 cup fresh corn kernels

  16. 1/4 cup small diced red bell pepper

  17. Salt and pepper

Instructions Jump to Ingredients ↑

  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.

  7. 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.

  8. 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.

  9. Copyright 2009 Television Food Network, G.P. All rights reserved


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