Fried Catfish with Bacon and Kidney Beans
• Ready in 13 h. 5 min.
|Saturated Fat Acids||9.35 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||9.35|
Recipe author: EAT SMARTER
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
for 4 servings
Drain and cover the kidney beans with fresh, salted water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
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.
Sprinkle the catfish fillets with salt and lemon juice and leave to stand for 3 minutes.
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.
Divide between four plates. Serve on the beans and vegetables with freshly grated horseradish and topped with a piece of cooked bacon.