Fried Catfish with Bacon and Kidney Beans 

Fried Catfish with Bacon and Kidney Beans

(0)

Calories:467 kcal
Difficulty:easy
Preparation:10 min
Ready in:785 min
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1 serving contains (Percentage of daily recommendation)
Calories467 kcal(23%)
Protein35 g(70%)
Fat28 g(35%)
Carbohydrates18 g(7%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 cupdried Kidney beans soaked overnight
2carrots peeled and thinly sliced
1 stalkCelery diced
1small Leeks sliced thin
salt to taste
peppers to taste
lemon juice
4medium Catfish fillet
4 slicesBacon cooked
2 tablespoonsOil
2 tablespoonsbutter
Horseradish peeled and grated

Kitchen Utensils

1 Mini food processor, 1 Bowl, 1 Hand mixer, 1 Fine grater, 1 Whisk, 1 Tablespoon, 1 Citrus juicer, 1 Small knife, 1 Cutting board, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 2 Small bowls, 1 Mixing bowl

Directions

1 Drain and cover the kidney beans with fresh, salted water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
2 Add the vegetables to the beans and cook all together for a further 10 to 15 minutes, until the beans are soft. Season to taste with salt, pepper and lemon juice.
3 Sprinkle the catfish fillets with salt and lemon juice and leave to stand for 3 minutes.
4 Dry the fish fillets. Heat the oil and fry the fish for about 3 minutes each side. Then add the butter and toss the fish briefly in the butter.
5 Divide between four plates. Serve on the beans and vegetables with freshly grated horseradish and topped with a piece of cooked bacon.
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