Post by Critter on May 22, 2007 22:02:01 GMT -6
Sesame-Crusted Catfish With Sweet and Sour Sauce
For the catfish:
Vegetable oil for pan frying
4 U.S. Farm-Raised Catfish fillets
1/2 cup sesame seeds
For garnish: chopped green onions
For the sweet & sour sauce:
1 tablespoon white vinegar
2 tablespoons brown sugar (can substitute white sugar)
1 1/2 tablespoons ketchup
1 1/4 teaspoons soy sauce, preferably low sodium
1/4 cup water
1 tablespoon corn or canola oil
1 medium clove fresh garlic, finely minced
4 quarter-sized slices fresh ginger, peeled and minced
1 1/2 teaspoons cornstarch, disolved in 1 tablespoon of water
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 1/2 teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.
For the catfish:
Vegetable oil for pan frying
4 U.S. Farm-Raised Catfish fillets
1/2 cup sesame seeds
For garnish: chopped green onions
For the sweet & sour sauce:
1 tablespoon white vinegar
2 tablespoons brown sugar (can substitute white sugar)
1 1/2 tablespoons ketchup
1 1/4 teaspoons soy sauce, preferably low sodium
1/4 cup water
1 tablespoon corn or canola oil
1 medium clove fresh garlic, finely minced
4 quarter-sized slices fresh ginger, peeled and minced
1 1/2 teaspoons cornstarch, disolved in 1 tablespoon of water
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 1/2 teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.