Sizzling Catfish

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Sizzling Catfish Ingredients

Peanut oil for deep-frying	Lemon juice
1 6-inch ready-to-cook whole	Salt and freshly ground
8 sl Fresh ginger; each 1/4-inch	Cornstarch
1/4 c Sake	2 Green onions; sliced, for
1/4 c Soy sauce	Garlic chives or lemongrass

Instructions for Sizzling Catfish

Make 4 deep, diagonal slashes (to the bone) on both sides of fish. Insert ginger into the slashes. Refrigerate. In a small saucepan, bring the sake and soy sauce to a boil. Add lemon juice to taste and let sauce cool. Fill wok (or fryer large enough to hold fish) with peanut oil to cover fish by 1 inch. Heat oil until very hot. (A drop of water flecked into the oil will dance on the surface when the oil is hot enough.) Season fish lightly with salt and pepper, then dust with cornstarch. Add fish to wok, letting it swim into the hot peanut oil head first and curving it slightly. Cook 5 minutes. Test for doneness by inserting the tip of a knife next to the spine to see if the fish is cooked through. To serve, pour a little sauce onto a platter. Remove fish from the oil and let it drain briefly on several layers of paper towels. Then transfer it to the platter. Drizzle fish with lemon juice and a little of the sauce. Sprinkle with sliced scallions. Garnish plate with garlic chives or lemongrass. Yields 1 or 2 servings. From "The Wolfgang Puck Cookbook". NOTE: The 6-inch length is confusing because a whole fish, which implies with head, is specified. With a head, a 6-inch catfish would is a babe! ARKANSAS GAZETTE, 08/10/1988 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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