Pan-Seared Catfish with Succotash - KSFY News - Sioux Falls, SD News, Weather, Sports

Pan-Seared Catfish with Succotash

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Lure your gang to the table with this all-in-one meal that starts with mild and mellow U.S. Farm-Raised catfish. Topped with a tempting corn and lima bean succotash, our Pan-Seared Catfish with Succotash will have you reeling in tasty rewards!

Serves: 4

Cooking Time: 20 min

What You'll Need:
  • 1 cup buttermilk
  • 2 teaspoons hot sauce
  • 4 (4- to 6-ounce) U.S. Farm-Raised catfish fillets
  • 1 stick butter, divided
  • 3 cups frozen corn, thawed
  • 1 cup frozen baby lima beans, thawed
  • 1/2 red bell pepper, chopped
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 cup cornmeal
  • 2 tablespoons olive oil
What To Do:
  1. In a 9- x 13-inch baking dish, combine buttermilk and hot sauce. Place catfish in mixture, turning to coat on all sides; set aside.
  2. Meanwhile, in a large skillet over high heat, melt 4 tablespoons butter. Add corn, lima beans, red pepper, onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Saute 8 to 10 minutes, or until vegetables begin to caramelize, stirring occasionally.
  3. In a shallow dish, combine cornmeal, remaining salt, and remaining black pepper. Remove catfish from marinade and coat with cornmeal mixture.
  4. In a large skillet over medium-high heat, melt remaining butter with oil. Saute catfish 3 to 4 minutes per side, or until golden and crisp. Serve topped with succotash.

 

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