Fried Catfish with Chive-Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The slightly sweet sauce is a nice complement to the delicate fish. Serve it with stir-fried green beans and steamed rice. Ingredients:
2 1/2 tablespoons seasoned rice vinegar |
1 1/2 tablespoons light soy sauce |
1 tablespoon fresh lime juice |
1 teaspoon finely grated peeled fresh ginger |
1 small garlic clove, pressed |
1 teaspoon (packed) golden brown sugar |
4 tablespoons chopped fresh chives |
2 6- to 7-ounce skinless catfish fillets |
all purpose flour |
peanut oil (for frying) |
fresh whole chives |
Directions:
1. Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
2. Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.
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