Crispy Glazed Catfish with Sunflower Slaw

Recipe Description

A Catfish recipe.

Ingredients

  • 4 U.S. farm-raised catfish fillets, cut into strips 1 inch in diameter
  • 8 cups canola oil
  • ½ cup corn syrup
  • 1 cup orange juice
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ¼ cup soy sauce
  • 1 stalk fresh lemongrass|lemon grass
  • 3 tablespoons fish sauce
  • 2 teaspoons red pepper flakes|crushed red pepper flakes
  • 1 tablespoon chopped ginger|fresh ginger
  • 1 tablespoon chopped garlic
  • 1 cup rice flour
  • ½ cup flour|all-purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons baking powder
  • 2 cups water
  • ==
  • 2 cups sunflower sprouts or Italian flat-leaf parsley
  • 1 large carrot, julienned
  • 5 French breakfast radishes or red radishes, thinly sliced

Directions

    ==
  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, lemongrass|lemon grass, fish sauce, red pepper flakes, ginger and garlic and simmer for 1 minute.
  5. Remove lemongrass|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.
  12. ==
  13. Mix sunflower sprouts or parsley, carrots and radishes in a large bowl.
  14. Divide the sunflower slaw evenly among four serving plates.
  15. Top with catfish pieces.
  16. Drizzle some of the remaining glaze over the plates.
This article uses material from the "Crispy Glazed Catfish with Sunflower Slaw" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License