How to make it

  • 1. Season the fish with salt and pepper and set aside. Mix the flour and cornmeal together in a shallow dish and set aside.
  • 2. Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium heat until the foaming subsides. Add the onion, bell pepper, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Add the lima beans and cook until heated through and softened, about 5 minutes. Stir in the corn and cook until heated through, about 1 minute.
  • 3. Off the heat, stir in the tarragon and season with salt and pepper to taste. Transfer the vegetables to a large serving platter, dot with the remaining 2 tablespoons butter, and cover to keep warm.
  • 4. Wipe out the skillet with a wad of paper towels, add the oil, and return to medium-high heat until shimmering. Meanwhile, dredge the fish in the cornmeal mixture, 1 piece at a time, pressing gently to help the coating adhere.
  • 5. Fry the fillets until golden on both sides, about 4 minutes total (if the fillets are large, you may need to fry them in two batches). Remove the fried fish from the oil and let it drain briefly on a paper towel–lined plate, about 1 minute (if necessary, keep the first batch warm in the oven). Transfer the fish to the platter with the succotash and serve with the lemon wedges.

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