Fried Catfish With Chive Ginger Sauce Recipes

Steps:

• In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

Steps:

• Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
• Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
• Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
• Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
• Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
• Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.

Steps:

• 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.
• 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.

Steps:

• In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
• Heat oil in deep-fryer to 350 degrees F.
• Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

Steps:

• Make three 2-inch slits on each side of each catfish.
• Stuff each slit with a slice of ginger.
• Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
• Heat oil until sizzling hot.
• Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
• Drain on paper towels.
• Place on serving plates and squeeze lemon juice over the hot catfish.
• Garnish with fried mushrooms, enoki mushrooms and greens.
• Serve with a bowl of ponzu sauce.
• For Ponzu Sauce: Mix all ingredients in a small bowl.
• Makes 1 cup.

Steps:

• Made four cuts into each side of catfish and season with salt and aside for 1 hour. Heat oil to 360°. Coat the whole catfish inside and out with cornstarch. Deep fry to a golden brown and place in warm oven until needed.
• In a mixing bowl blend together calm juice, rice wines, soy sauce and oyster sauce, set aside.
• In a hot wok add oils, ginger, onion, garlic and shrimp stir-fry for 1 minute. Season with salt and pepper. Pour in the clam sauce mixture and bring to a boil. Thicken with cornstarch roux. Spoon over the whole catfish and top with Chinese parsley.