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Bon Appétit

Fried Catfish with Chive-Ginger Sauce

4.6

(45)

The slightly sweet sauce is a nice complement to the delicate fish. Serve it with stir-fried green beans and steamed rice.

Recipe information

  • Yield

    Serves 2

Ingredients

2 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons light soy sauce
1 tablespoon fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 small garlic clove, pressed
1 teaspoon (packed) golden brown sugar
4 tablespoons chopped fresh chives
2 6- to 7-ounce skinless catfish fillets
All purpose flour
Peanut oil (for frying)
Fresh whole chives

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsCatfishFishSeafoodGingerHerbs & SpicesChiveLimeCitrusFruitMainDinnerDairy FreeNut FreeQuickEasyFryBon Appétit
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