Sizzling Catfish With Black Bean-Soy Sauce Recipe - Cooking Index
Sizzling Catfish With Black Bean-Soy Sauce Recipe - Cooking Index
Bente Birkedal-Hansen of Bethesda, Maryland, says that Azalea Restaurant in Birmingham, Alabama, does a great job with catfish, serving the whole fish with an Asian-style black bean sauce. It would make an impressive main course at a dinner party.
Courses: Main Course| 2 | Catfish - (1 1/2 to 1 3/4 lbs ea) - cleaned, gutted | |
| 24 | Thin slices peeled fresh ginger (abt 2 oz) | |
| 3/4 cup | 120g / 4.2oz | Rice flour |
| 1 1/2 cups | 355ml | Peanut oil |
| Black Bean-Soy Sauce - (see recipe) | ||
| 1 | Tomato - seeded, diced (large) | |
| 1/4 cup | 15g / 0.5oz | Chopped green onions |
| 2 | Limes - cut into wedges |
Preheat oven to 350 degrees. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375 degrees. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.
This recipe yields 4 servings.
Source:
Bon Appetit, November 1999
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