Fried Catfish with Bacon Green Beans
By Jessica RudolphPublished on June 22, 2021
Time
55 minutes
Yield
Serves 4
Ingredients
6 slices bacon, chopped1 pound green beans, trimmed1 (14.5-ounce) can fire-roasted diced tomatoes 1¼ teaspoons table salt, divided¾ teaspoon pepper, divided¼ cup buttermilk 1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce 2 (10- to 12-ounce) skinless catfish fillets, cut in half lengthwise1½ cups fine-grind yellow cornmeal ½ cup vegetable oil for frying
Before You Begin
Serve with lemon wedges.
Instructions
- Cook bacon in large saucepan over medium-high heat until crispy, 5 to 7 minutes. Add green beans, tomatoes and their juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover; reduce heat to medium; and cook, stirring occasionally, until green beans are tender, about 20 minutes.
- Meanwhile, combine buttermilk, hot sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper in large zipper-lock bag. Add catfish, seal bag, and turn to coat. Add cornmeal to bag, seal bag, and shake to coat.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add catfish to skillet and fry until cooked through and coating is golden brown and crispy, 6 to 8 minutes, flipping catfish halfway through frying. Transfer catfish to paper towel–lined plate. Serve catfish with green beans.
Time
55 minutesYield
Serves 4Ingredients
6 slices bacon, chopped
1 pound green beans, trimmed
1 (14.5-ounce) can fire-roasted diced tomatoes
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
¼ cup buttermilk
1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
2 (10- to 12-ounce) skinless catfish fillets, cut in half lengthwise
1½ cups fine-grind yellow cornmeal
½ cup vegetable oil for frying
Ingredients
6 slices bacon, chopped
1 pound green beans, trimmed
1 (14.5-ounce) can fire-roasted diced tomatoes
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
¼ cup buttermilk
1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
2 (10- to 12-ounce) skinless catfish fillets, cut in half lengthwise
1½ cups fine-grind yellow cornmeal
½ cup vegetable oil for frying
Ingredients
6 slices bacon, chopped
1 pound green beans, trimmed
1 (14.5-ounce) can fire-roasted diced tomatoes
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
¼ cup buttermilk
1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
2 (10- to 12-ounce) skinless catfish fillets, cut in half lengthwise
1½ cups fine-grind yellow cornmeal
½ cup vegetable oil for frying
Why This Recipe Works
Shaking the catfish fillets with the buttermilk mixture and cornmeal in a plastic bag made for quick and easy cleanup.
Before You Begin
Serve with lemon wedges.
Instructions
- Cook bacon in large saucepan over medium-high heat until crispy, 5 to 7 minutes. Add green beans, tomatoes and their juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover; reduce heat to medium; and cook, stirring occasionally, until green beans are tender, about 20 minutes.
- Meanwhile, combine buttermilk, hot sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper in large zipper-lock bag. Add catfish, seal bag, and turn to coat. Add cornmeal to bag, seal bag, and shake to coat.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add catfish to skillet and fry until cooked through and coating is golden brown and crispy, 6 to 8 minutes, flipping catfish halfway through frying. Transfer catfish to paper towel–lined plate. Serve catfish with green beans.
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