Crispy Fried Whole Catfish with Asian Slaw

Description
A catfish recipe.

Ingredients

 * For catfish:
 * 2 U.S. Farm-Raised Catfish, gutted (about 1 pound each)
 * 8-10 slices garlic, cut into slivers
 * 8-10 slices fresh ginger
 * 1/4 cup sesame oil
 * 1 cup milk
 * 2 cups all-purpose flour
 * Salt and freshly ground black pepper
 * Asian Slaw (recipe follows)
 * 1/2 cup cooked sticky or jasmine rice
 * 1/2 teaspoon black sesame seed
 * For garnish: Fresh cilantro leaves
 * For the dressing:
 * 1/2 cup rice vinegar
 * 2 tablespoons sugar
 * 2 tablespoons water
 * 2 teaspoons Asian chili paste (see Note)
 * 1 tablespoon sesame oil
 * For the slaw: Cup of each of the following:
 * Finely julienned cucumber, carrots, green onions, red bell peppers, and rice noodles hydrated as package directs (see Note)

Directions
1. Cut slits in the sides of each catfish. Insert slivers of garlic and ginger into slits. Coat with sesame oil. Set aside on a wax paper-lined baking sheet.

2. Pour milk into a shallow dish. Place flour in shallow dish or on a piece of wax paper and season with salt and pepper.

3. Heat peanut oil in a deep fryer, a wok or a large, deep skillet to 350¼F on a deep-frying thermometer. Roll each catfish in milk, then dredge in the seasoned flour. Place one catfish at a time in the hot oil and fry, turning to cook on all sides, about 8 minutes or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels.

4. Arrange a thin layer of Asian Slaw on each serving plate and top with fried catfish. Sprinkle with black sesame seeds and serve with sticky or jasmine rice. Garnish with cilantro leaves.

5. To prepare the dressing, mix vinegar, sugar, water, chili paste and oil in a chilled small bowl until well blended.

6. To prepare the slaw, mix cucumber, carrots, green onions, red pepper and rice noodles in a large bowl. Add dressing and toss until well combined.