Whole Sizzling Catfish with Ginger and Ponzu Sauce

Description
A catfish recipe.

Ingredients

 * 2 2 1/2 pound Whole U.S. Farm-Raised Catfish, gutted
 * 12 slices fresh ginger, blanched
 * Peanut oil for deep frying
 * 1 lemon
 * Ponzu Sauce (recipe follows:)
 * 1/4 cup soy sauce
 * 6 tablespoons mirin (see Note)
 * 2 tablespoons lemon juice
 * 1/4 cup rice vinegar
 * For garnish: Fried mushrooms, enoki mushrooms and fresh greens

Directions
1. Make three 2-inch slits on each side of each catfish. Stuff each slit with a slice of ginger.

2. Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying. Heat oil until sizzling hot. Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork. Drain on paper towels.

3. Place on serving plates and squeeze lemon juice over the hot catfish. Garnish with fried mushrooms, enoki mushrooms and greens. Serve with a bowl of ponzu sauce.

4. For Ponzu Sauce: Mix all ingredients in a small bowl. Makes 1 cup.