A Catfish recipe for whole catfish paired with a slaw featuring Asian spices and vegetables.
- 2 U.S. farm-raised catfish, gutted (about 1 pound each)
- 8 – 10 slices garlic, cut into slivers
- 8 – 10 slices fresh ginger
- ¼ cup sesame oil
- 1 cup milk
- 2 cups all-purpose flour
- salt and freshly ground black pepper
Asian Slaw Edit
- 1 cup of each of the following:
- ½ cup cooked sticky or jasmine rice
- ½ teaspoon black sesame seed
- for garnish: fresh cilantro leaves
- ½ cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 2 teaspoons Asian chile paste (see note)
- 1 tablespoon sesame oil
- for the slaw: cup of each of the following:
- 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.
- Pour milk into a shallow dish. Place flour in shallow dish or on a piece of wax paper and season with salt and pepper.
- Heat peanut oil in a deep fryer, a wok or a large, deep skillet to 350°F 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. 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.
Asian Slaw Edit
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