Sizzling catfish with black bean-soy sauce

1 servings

Ingredients

Quantity Ingredient
2 Whole catfish; cleaned, gutted (1
; 1/2- to 1
; 3/4-pound)
24 Thin slices peeled fresh ginger; (about 2 ounces)
¾ cup Rice flour*
1½ cup Peanut oil
Black Bean-Soy Sauce
1 large Tomato; seeded, diced
¼ cup Chopped green onions
2 Limes; cut into wedges

Directions

Preheat oven to 350F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.

Heat 1½ cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side.

Transfer to rimmed baking sheet. Repeat frying with second catfish.

Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.

Makes 4 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 3099 Calories (kcal); 329g Total Fat; (93% calories from fat); 30g Protein; 22g Carbohydrate; 99mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 ½ Vegetable; 1 Fruit; 65 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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