0
Print

Fried Catfish with Bacon and Kidney Beans

Recipe author: EAT SMARTER
Fried Catfish with Bacon and Kidney Beans
0
Print
467
calories
Calories
10 min.
Preparation
13 h. 5 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1 cup
dried Kidney beans (soaked overnight)
2
carrots (peeled and thinly sliced)
1 stalk
Celery (diced)
1
small Leek (sliced thin)
salt (to taste)
peppers (to taste)
4
4 slices
Bacon (cooked)
2 tablespoons
2 tablespoons
Horseradish (peeled and grated)
print shopping list

Kitchen utensils

1 Mini food processor, 1 Bowl, 1 Hand mixer, 1 Fine grater oder Kastenreibe, 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

Preparation steps

Step 1/5
Drain and cover the kidney beans with fresh, salted water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
Step 2/5
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.
Step 3/5
Sprinkle the catfish fillets with salt and lemon juice and leave to stand for 3 minutes.
Step 4/5
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.
Step 5/5
Divide between four plates. Serve on the beans and vegetables with freshly grated horseradish and topped with a piece of cooked bacon.