Crispy Glazed Catfish With Sunflower Slaw
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Contents |
[edit] Description
A Catfish recipe.
[edit] Ingredients
- 4 U.S. Farm-Raised Catfish fillets, cut into strips 1 inch in diameter
- 8 cups canola oil
- 1/2 cup corn syrup
- 1 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 stalk fresh lemon grass (see Notes)
- 3 tablespoons fish sauce (see Notes)
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 1 cup rice flour (see Notes)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons baking powder
- 2 cups water
- For the Asian slaw:
- 2 cups sunflower sprouts or Italian flat-leaf parsley
- 1 large carrot, julienned
- 5 French breakfast radishes or red radishes, thinly sliced
[edit] Directions
1. To prepare the glazed Catfish, 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. Cook over medium heat until reduced by half. Add soy sauce, lemon grass, fish sauce, red pepper flakes, ginger and garlic and simmer for 1 minute. Remove lemon grass stalk and discard. Set glaze aside and keep warm.
3. Mix flours, cornstarch, baking powder and water in a large bowl. Dip Catfish pieces into the batter. Add to the hot oil and cook, turning over to brown on all sides, until crispy and fish flakes when tested with a fork. Drain on paper towels. Add Catfish to glaze and toss until well coated.
4. To prepare the Asian slaw, mix sunflower sprouts or parsley, carrots and radishes in a large bowl. Divide the sunflower slaw evenly among four serving plates. Top with Catfish pieces. Drizzle some of the remaining glaze over the plates.
