Best 3 Mini Challenge Crispy Catfish With Edamame Succotash Recipes

**Crispy Catfish with Edamame Succotash: A Culinary Symphony of Southern Charm and Fresh Summer Flavors**

Embark on a culinary journey to the heart of Southern cooking with our delectable Crispy Catfish with Edamame Succotash. This dish is a harmonious blend of crispy catfish fillets, a medley of fresh summer vegetables, and a creamy, flavorful succotash that will tantalize your taste buds. Accompanied by a zesty lemon-herb tartar sauce, this recipe is a symphony of flavors and textures that will leave you yearning for more. In addition, we've included recipes for Southern-style hush puppies, a classic accompaniment to catfish, and a refreshing cucumber salad to complete your meal. Get ready to indulge in a feast that celebrates the bounty of fresh ingredients and the culinary heritage of the American South.

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

STIR-FRIED SUCCOTASH WITH EDAMAME

Stir-fried Succotash With Edamame image

While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 10m

Yield Serves six

Number Of Ingredients 11

Ingredients

1 tablespoon peanut or canola oil
2 garlic cloves, crushed or sliced
1 tablespoon minced ginger
1 to 2 teaspoons minced jalapeño (to taste)
1 large red bell pepper, cut in small dice
Kernels from 2 medium ears of corn
2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
1 cup edamame, thawed if frozen
Salt to taste
1/4 teaspoon sugar
1/2 cup chopped cilantro

Steps:

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

To ensure the catfish is crispy, make sure the oil is hot enough before adding the fish. You can check this by dropping a small piece of bread into the oil. If it sizzles immediately, the oil is ready.
Don't overcrowd the pan when frying the catfish. This will cause the fish to steam rather than fry, resulting in a soggy texture.
Be careful not to overcook the catfish. It should be cooked through, but still flaky and moist.
Serve the catfish immediately with the edamame succotash. The succotash can be made ahead of time and reheated just before serving.

Conclusion:

This recipe for Crispy Catfish with Edamame Succotash is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish is crispy on the outside and flaky on the inside, and the edamame succotash is a flavorful and colorful side dish. This recipe is sure to be a hit with your family and friends.