Skip to content

Catfish With Corn Hash

Ingredients:

  • 1 center-cut bacon slice, chopped
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 cup finely chopped celery
  • 2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen corn kernels
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-ounce) catfish fillets
  • 2 teaspoons canola oil

Directions:

  • Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan. Add olive oil, onion, bell pepper, celery, and thyme to drippings in pan; cook 5 minutes or until vegetables are crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Stir in corn, red pepper, and 1/4 teaspoon salt. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Stir in bacon.

  • Combine remaining 1/4 teaspoon salt, paprika, and black pepper in a small bowl. Rub spice mixture evenly over fish. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with corn mixture.

 

 

Leave a Reply