Fried Whole Catfish With Sweet and Sour Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup white vinegar
- 1⁄2 cup water
- 1 cup dark brown sugar
- 1 cup catsup
- 1 cup plum sauce, Chinese
- 1 tablespoon ginger powder
- 1⁄3 teaspoon salt
- roux, Cornstarch
- 2 lbs catfish, fresh and whole
- salt
- cornstarch
- oil
directions
- Set aside the cornstarch roux.
- In a 2 1/2 qt pot add vinegar, water, sugar, catsup, plum sauce, ginger and salt and bring to a boil and simmer for 10 minutes in a medium low heat. Stirring from time to time. Adjust at this point and time to taste. Thicken with the cornstarch roux and keep warm.
- Take the whole catfish and clean inside and outside and with a chef knife make 3 slice along the side of the catfish about 2” apart and season with salt the inside and outside and cover the catfish with cornstarch and pat off extras cornstarch.
- In a wok halfway fill with oil over a high heat to 350° and place the catfish head first and lower catfish into the hot oil and deep fry to a golden brown and with a wok spatula of hot oil pour over the catfish. Place the cooked catfish onto a large serving platter and pour the sweet and sour sweet over the catfish.
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