Crispy Glazed Catfish with Sunflower Slaw

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Description[edit]

A Catfish recipe.

Ingredients[edit]

Asian slaw[edit]

Procedures[edit]

Glazed catfish[edit]

  1. 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.
  3. Cook over medium heat until reduced by half.
  4. Add soy sauce, lemon grass, fish sauce, red pepper flakes, ginger and garlic and simmer for 1 minute.
  5. Remove lemon grass stalk and discard.
  6. Set glaze aside and keep warm.
  7. Mix flours, cornstarch, baking powder and water in a large bowl.
  8. Dip catfish pieces into the batter.
  9. Add to the hot oil and cook, turning over to brown on all sides, until crispy and fish flakes when tested with a fork.
  10. Drain on paper towels.
  11. Add catfish to glaze and toss until well coated.

Asian slaw[edit]

  1. Mix sunflower sprouts or parsley, carrots and radishes in a large bowl.
  2. Divide the sunflower slaw evenly among four serving plates.
  3. Top with catfish pieces.
  4. Drizzle some of the remaining glaze over the plates.


References[edit]