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

Instructions

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. 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.