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Sesame-crusted Catfish with Sweet and Sour Sauce

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Description Edit

A Catfish recipe.

Ingredients Edit

Catfish Edit

Garnish Edit

Sweet and sour sauce Edit

Directions Edit

  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 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 ½ teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.

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