Crispy Glazed Catfish with Sunflower Slaw

Description
A Catfish recipe.

Ingredients

 * 4 U.S. farm-raised catfish fillets, cut into strips 1 inch in diameter
 * 8 cups canola oil
 * ½ cup corn syrup
 * 1 cup orange juice
 * ¼ cup lemon juice
 * ¼ cup lime juice
 * ¼ cup soy sauce
 * 1 stalk fresh lemon grass
 * 3 tablespoons fish sauce
 * 2 teaspoons crushed red pepper flakes
 * 1 tablespoon chopped fresh ginger
 * 1 tablespoon chopped garlic
 * 1 cup rice flour
 * ½ cup all-purpose flour
 * ¼ cup cornstarch
 * 2 tablespoons baking powder
 * 2 cups water

Asian slaw

 * 2 cups sunflower sprouts or Italian flat-leaf parsley
 * 1 large carrot, julienned
 * 5 French breakfast radishes or red radishes, thinly sliced

Glazed catfish

 * 1) Heat canola oil in a deep fryer or a large, heavy saucepan to 350°F.
 * 2) Mix corn syrup and fruit juices in a medium saucepan.
 * 3) Cook over medium heat until reduced by half.
 * 4) Add soy sauce, lemon grass, fish sauce, red pepper flakes, ginger and garlic and simmer for 1 minute.
 * 5) Remove lemon grass stalk and discard.
 * 6) Set glaze aside and keep warm.
 * 7) Mix flours, cornstarch, baking powder and water in a large bowl.
 * 8) Dip catfish pieces into the batter.
 * 9) Add to the hot oil and cook, turning over to brown on all sides, until crispy and fish flakes when tested with a fork.
 * 10) Drain on paper towels.
 * 11) Add catfish to glaze and toss until well coated.

Asian slaw

 * 1) Mix sunflower sprouts or parsley, carrots and radishes in a large bowl.
 * 2) Divide the sunflower slaw evenly among four serving plates.
 * 3) Top with catfish pieces.
 * 4) Drizzle some of the remaining glaze over the plates.