Sesame-Crusted Catfish With Sweet-And-Sour Sauce

From The Catfish Institute of Indianola, Mississippi.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Sesame-Crusted Catfish

• 4 (6 ounce)  u.s. farm-raised catfish fillets
•  vegetable oil, for frying
• 1⁄2 cup sesame seeds
•  green onion, chopped

• Sweet-and-Sour Sauce

• 1  tablespoon white vinegar
• 2  tablespoons brown sugar
• 1 1⁄2 tablespoons ketchup
• 1 1⁄4 teaspoons soy sauce
• 1⁄4 cup water
• 1  tablespoon corn or 1  tablespoon canola oil
• 1  fresh garlic clove, minced
• 4  slices fresh ginger, quarter-size slices, peeled and minced
• 1 1⁄2 teaspoons cornstarch, dissolved in 1 tablespoon water

Directions

1. For the catfish, heat one inch of oil in a large, heavy skillet over medium heat. While oil is heating, rinse catfish fillets and pat nearly dry with paper towels.
2. Place sesame seeds in shallow dish. Press fillets into sesame seeds– Fully coat on both sides.
3. Place fillets in the hot oil and cook for 3 to 4 minutes on each side or until flaky- Drain on paper towels.
4. Spoon sauce over fillets. Garnish with chopped green onions.
5. For the sweet-and-sour sauce, in a mixing bowl combine and dissolve the first 5 ingredients and keep nearby.
6. Heat a small but heavy saucepan over high heat until hot and then add the oil.
7. When oil is hot, add the garlic and ginger and stir for 10 to 12 seconds- Do not brown.
8. Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture- Stir until sauce thickens.