INGREDIENTS

INSTRUCTIONS

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 mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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