Best 3 Mini Challenge Crispy Catfish With Edamame Succotash Recipes

For a delectable dish with flavors that tantalize your taste buds, embark on a culinary adventure with mini challenge crispy catfish accompanied by edamame succotash. This recipe masterfully combines the flavors and textures of these two dishes into a harmonious meal that's sure to impress. The catfish, coated in a crispy crust, delivers a satisfying crunch that complements the tender and flaky fish meat. The edamame succotash, a vibrant medley of edamame, corn, and bell peppers, offers a medley of flavors and textures that enhance the catfish perfectly. Prepare to indulge in a delightful and satisfying experience that will leave you craving more.

Let's cook with our recipes!

EDAMAME SUCCOTASH

Edamame Succotash image

Provided by Debbie Lee

Categories side-dish

Time 20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup)
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

Steps:

In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

EDAMAME SUCCOTASH

Edamame Succotash image

A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

Provided by justcallmetoni

Categories Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
1/2 cup chopped red pepper
1/3 cup chopped Spanish onion (or other mild white onion)
2 minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
2 cups fresh corn or 2 cups frozen corn
3 tablespoons vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil

Steps:

Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
Serve.

Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3

EDAMAME SUCCOTASH

Edamame Succotash image

Make and share this Edamame Succotash recipe from Food.com.

Provided by CardaMom

Categories Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces mushrooms, coarsely chopped
2 tablespoons extra virgin olive oil
sea salt, to taste
ground pepper, to taste
16 ounces edamame soybeans
2 cups frozen corn
1 cup dried cranberries
1/2 cup roasted red pepper, diced
2 tablespoons sweet red chili sauce
1/4 teaspoon Thai red curry paste
2 tablespoons mirin
1 1/2 tablespoons toasted sesame oil

Steps:

Saute the mushrooms in olive oil over medium-high heat for 7-8 minutes.
Add salt and pepper.
Place edamame and corn in large bowl.
Add the cooked mushrooms, cranberries and peppers.
whisk together all the dressing ingredients.
Pour dressing into bowl and gently toss together.
Adjust seasoning to taste.

Nutrition Facts : Calories 199.8, Fat 11.9, SaturatedFat 1.7, Sodium 201.9, Carbohydrate 20.3, Fiber 3.2, Sugar 1.7, Protein 9.4

Tips:

Selecting Fresh Catfish: Choose catfish fillets that are firm and have a mild, fresh smell. Avoid fillets that are slimy or have a strong fishy odor.
Seasoning the Catfish: Use a flavorful blend of spices and herbs to season the catfish fillets. A combination of paprika, garlic powder, onion powder, salt, and pepper works well. You can also add a pinch of cayenne pepper for a bit of heat.
Cooking the Catfish: To achieve crispy catfish, it's essential to cook it over medium-high heat. This will help create a golden-brown crust while keeping the inside of the fish tender and flaky.
Preparing the Edamame Succotash: Use a combination of fresh or frozen edamame, corn kernels, red bell pepper, and zucchini. Sauté the vegetables in a pan with butter and season them with salt and pepper. You can also add a splash of white wine or vegetable broth for extra flavor.
Serving the Crispy Catfish: Serve the crispy catfish fillets over a bed of edamame succotash. Garnish with fresh herbs like cilantro or parsley for an extra touch of flavor.

Conclusion:

This recipe for crispy catfish with edamame succotash is a delicious and healthy meal that is perfect for a weeknight dinner. The catfish is crispy on the outside and tender on the inside, while the edamame succotash is a flavorful and colorful side dish. This dish is sure to be a hit with your family and friends.