Sesame-crusted Catfish with Sweet and Sour Sauce

Description
A Catfish recipe.

Catfish

 * vegetable oil for pan frying
 * 4 U.S. farm-raised catfish fillets
 * ½ cup sesame seeds

Garnish

 * chopped green onions

Sweet and sour sauce

 * 1 tablespoon white vinegar
 * 2 tablespoons brown sugar (can substitute white sugar)
 * 1½ tablespoons ketchup
 * 1¼ teaspoons soy sauce, preferably low sodium
 * ¼ cup water
 * 1 tablespoon corn or canola oil
 * 1 medium clove fresh garlic, finely minced
 * 4 quarter-sized slices fresh ginger, peeled and minced
 * 1½ teaspoons cornstarch, dissolved in 1 tablespoon of water

Directions

 * 1) Heat one inch of oil in a large, heavy skillet over medium heat.
 * 2) While oil is heating, rinse catfish fillets and pat dry with paper towels. Place sesame seeds in a shallow dish. Press fillets into sesame seeds to fully coat on both sides.
 * 3) Carefully place catfish, one fillet at a time, in the hot oil and cook for 3 to 4 minutes on each side, or until fish flakes easily when tested with a fork. Drain on paper towels. Serve fillets with sauce spooned over them.
 * 4) For the sweet and sour sauce: in a mixing bowl, combine and dissolve the first five ingredients and keep nearby
 * 5) Heat a small but heavy saucepan over high heat until hot and then add the oil. When oil is hot, add the garlic and ginger, and stir for 10-12 seconds. Do not brown. Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture. Stir until sauce thickens. Remove from heat.
 * 6) Optional: For a hot-spicy taste, add ½ teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.