Whole Sizzling Catfish with Ginger and Ponzu Sauce

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make three 2-inch slits on each side of each catfish.
  • Stuff each slit with a slice of ginger.
  • Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
  • Heat oil until sizzling hot.
  • 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.
  • Drain on paper towels.
  • Place on serving plates and squeeze lemon juice over the hot catfish.
  • Garnish with fried mushrooms, enoki mushrooms and greens.
  • Serve with a bowl of ponzu sauce.
  • For Ponzu Sauce: Mix all ingredients in a small bowl.
  • Makes 1 cup.
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