Whole Sizzling Catfish with Ginger and Ponzu Sauce

Total Time
15mins
Prep 5 mins
Cook 10 mins

Posted by request, from the Catfish Institute!

Ingredients Nutrition

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.

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