Whole Sizzling Catfish with Ginger and Ponzu Sauce

Description
A Catfish recipe.

Ingredients

 * 2 x 2½ pound whole U.S. farm-raised catfish, gutted
 * 12 slices fresh ginger, blanched
 * peanut oil for deep frying
 * 1 lemon

Garnish

 * fried mushrooms
 * enoki mushrooms
 * fresh greens

Ponzu Sauce

 * ¼ cup soy sauce
 * 6 tablespoons mirin
 * 2 tablespoons lemon juice
 * ¼ cup rice vinegar

Directions

 * 1) Make three 2-inch slits on each side of each catfish.
 * 2) Stuff each slit with a slice of ginger.
 * 3) Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
 * 4) Heat oil until sizzling hot.
 * 5) 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.
 * 6) Drain on paper towels.
 * 7) Place on serving plates and squeeze lemon juice over the hot catfish.
 * 8) Garnish with fried mushrooms, enoki mushrooms and greens.
 * 9) Serve with a bowl of ponzu sauce.

Ponzu Sauce

 * 1) Mix all ingredients in a small bowl. Makes 1 cup.