Whole Sizzling Catfish with Ginger and Ponzu Sauce

s'kat's Note:

Posted by request, from the Catfish Institute!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 (2 ½ lb) catfish , gutted
• 12 slices fresh ginger , blanched
• peanut oil (for deep frying)
• 1 lemon

Ponzu Sauce

• ¼ cup soy sauce
• 6 tablespoons mirin
• 2 tablespoons lemon juice
• ¼ cup rice vinegar

For garnish

• fried mushroom
• enoki mushrooms
• fresh greens

Directions:

1. Make three 2-inch slits on each side of each catfish.
2. Stuff each slit with a slice of ginger.
3. Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
4. Heat oil until sizzling hot.
5. Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
6. Drain on paper towels.
7. Place on serving plates and squeeze lemon juice over the hot catfish.
8. Garnish with fried mushrooms, enoki mushrooms and greens.
9. Serve with a bowl of ponzu sauce.
10. For Ponzu Sauce: Mix all ingredients in a small bowl.
11. Makes 1 cup.