Name: Cornmeal Fried Fish and Succotash
Total time: PLACEHOLDER
Ingredients: 2 (12-ounce) skinless catfish fillets , cut in half lengthwise; Salt and ground black pepper; 1/2 cup unbleached all-purpose flour; 1/2 cup fine-ground cornmeal; 4 tablespoons (1/2 stick) unsalted butter; 1 medium onion , minced; 1 red bell pepper , steamed, seeded, and chopped fine; 1 (10-ounce) package frozen lima beans; 1 1/2 cups frozen corn; 1 tablespoon minced fresh tarragon; 1 cup vegetable oil; 1 lemon , cut into wedges, for serving

Why This Recipe Works

We began with the succotash while developing our cornmeal fried fish and succotash recipe, and were surprisingly happy with the results we got from frozen corn and lima beans here. Sautéing the lima beans with the onions until soft helped intensify their otherwise mild flavor. Frozen corn was best when just warmed through, so we added it next and cooked for only a minute. We chose catfish fillets for our cornmeal fried fish and succotash recipe because they were thin and would cook quickly. Seasoning the fish with salt and pepper before we prepared the succotash drew out excess moisture—enough for our coating to stick without dipping the fish in an egg mixture.

Before You Begin

Trout, flounder, or tilapia fillets make good alternatives to the catfish—if the fillets are small, buy four and do not cut them in half. Serve with lemon wedges or tartar sauce.

Instructions

Season the fish with salt and pepper and set aside. Mix the flour and cornmeal together in a shallow dish and set aside.

Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium heat until the foaming subsides. Add the onion, bell pepper, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Add the lima beans and cook until heated through and softened, about 5 minutes. Stir in the corn and cook until heated through, about 1 minute.

Off the heat, stir in the tarragon and season with salt and pepper to taste. Transfer the vegetables to a large serving platter, dot with the remaining 2 tablespoons butter, and cover to keep warm.

Wipe out the skillet with a wad of paper towels, add the oil, and return to medium-high heat until shimmering. Meanwhile, dredge the fish in the cornmeal mixture, 1 piece at a time, pressing gently to help the coating adhere.

Fry the fillets until golden on both sides, about 4 minutes total (if the fillets are large, you may need to fry them in two batches). Remove the fried fish from the oil and let it drain briefly on a paper towel–lined plate, about 1 minute (if necessary, keep the first batch warm in the oven). Transfer the fish to the platter with the succotash and serve with the lemon wedges.