Asian Style Fried Catfish
Chef Larry "Lee" White, H-E-B Seafood Manager
"My family and I had Asian night at the house a few months back with some friends and this is the menu that I put together. This is something that is easy to prepare and won't break the bank. So when I got the email to do Catfish for the segment, I went straight to this menu. Now to accommodate this recipe, I served white rice, pork pot stickers, veggie salad with a lime vinaigrette, and yes some homemade egg rolls. A sweet chili-lime dipping sauce is perfect for the fish, pot stickers. Now for me I always roll with the condiments for this dish that can't be forgotten such as Soy Sauce, Siriacha and Duck Sauce. This is great for any occasion or any sporting event. And just a reminder that if you don't want to go through the trouble of making your pot stickers, the HEB Sushi Bar (SUSHIYA) would be happy to make them for you. Same thing with the egg rolls, HEB has a wonderful product in the frozen section of the store," Chef Lee said.
Asian Style Fried Catfish
- 2 tablespoons chopped garlic
- 1 tablespoon chopped shallot
- 2 teaspoons ground turmeric
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon HEB Kosher Slat
- 2 tablespoon fish sauce
- 3 tablespoon vegetable oil, divided use
- 1-1/2 pounds fresh catfish fillets (HEB Seafood Department)
- 1 cup HEB all-purpose flour for dredging fish
- Optional: Chili-Lime Dipping Sauce (Recipe will follow)
Place garlic, shallots, turmeric, sugar, pepper, salt, fish sauce, and 1 tablespoon vegetable oil in the bowl of a small food processor. Process to a fairly smooth paste, using a small amount of water if necessary to bring ingredients together. Combine fish fillets and turmeric paste in a medium bowl or baking dish, turning fillets to coat evenly with marinade. Let sit for 15-20 minutes at room temperature. The fillets can be marinated for up to 24 hours if covered and refrigerated.
Place 1 cup of all-purpose flour in a deep dish or pie pan. Dredge fillets in flour, shacking off any excess. Heat reserved 2 tablespoons oil in a large frying pan set over medium-high heat. When a drop of water sizzles in the pan, add fillets and cook, turning once, for 5-7 minutes depending on thickness of the fillets. Transfer to a serving plate and serve with dipping sauce if desired.
Chili-Lime Dipping Sauce:
- 1/4 cup fish sauce
- 3 tablespoons lime juice
- 2 tablespoon sugar
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped jalapeno
- 1 teaspoon fresh cilantro
Combine fish sauce, lime juice, sugar, and garlic in a small bowl, stirring until sugar dissolves. Sprinkle with chilies and cilantro. Set aside and is best at room temperature.