Fried Catfish with Chive-Ginger Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- all purpose flour
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons light soy sauce
- peanut oil (for frying)
- 1 teaspoon finely grated peeled fresh ginger
- Carbohydrate 6 g(2%)
- Cholesterol 101 mg(34%)
- Fat 46 g(71%)
- Fiber 0 g(1%)
- Protein 30 g(59%)
- Saturated Fat 8 g(42%)
- Sodium 566 mg(24%)
- Calories 562
Preparation 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.
Preparation 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.
