Cornmeal Fried Fish and Succotash
We wanted to make cornmeal and fried fish the center of a skillet meal. A quick succotash seemed like a natural accompaniment.
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.
© 2018 America's Test Kitchen. All rights reserved.