| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 4 | -6 | ||
INGREDIENTS
| 3 | lb | Catfish fillets |
| 3 | c | Oil |
| Cornstarch paste, cornstarch | ||
| & water | ||
| 3 | T | Oil |
| 1 | c | Sugar |
| 2 | T | Cornstarch |
| 4 | T | Soy sauce |
| 2 | c | Mild vinegar |
| 1 | Onion, minced | |
| 3 | T | Ginger, minced |
INSTRUCTIONS
Dredge the fish well with the cornstarch paste. Heat a large pan (for frying). Add 3 cups oil and heat until hot enough for frying. Prepare sweet and sour sauce by mixing 3 tbsp oil, sugar, cornstarch, soy sauce, and vinegar. Add onions and ginger and simmer in a saucepan for a few minutes until it thickens up a bit. Carefully lower the fish into the hot oil and fry until crisp and golden brown. Arrange cooked fish on a platter and pour the sweet and sour sauce over it. Serve hot. Posted to The Gourmet Connection Recipe Page Newsletter 09 Mar 97 by Gourmet Connection <capco@norwich.net> on Mar 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2202
Calories From Fat: 1722
Total Fat: 194.3g
Cholesterol: 187.1mg
Sodium: 879.3mg
Potassium: 1177.4mg
Carbohydrates: 59.6g
Fiber: <1g
Sugar: 51.8g
Protein: 53.2g