| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole catfish; cleaned, gutted (1 |
|
|
; 1/2- to 1 |
|
|
; 3/4-pound) |
| 24 |
|
Thin slices peeled fresh ginger; (about 2 ounces) |
| 3/4 |
c |
Rice flour* |
| 1 1/2 |
c |
Peanut oil |
|
|
Black Bean-Soy Sauce |
| 1 |
lg |
Tomato; seeded, diced |
| 1/4 |
c |
Chopped green onions |
| 2 |
|
Limes; cut into wedges |
INSTRUCTIONS
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 1 1/2 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 1/2 Vegetable; 1 Fruit; 65 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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