Pan-Fried Catfish

30 minutes Prep: 10 minutes Cook: 20 minutes

284 calories per serving view nutrition facts

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1/4	cup	black beans, fermented
1/4	cup	sherry
1	cup	fish stock	or low sodium chicken stock, or water
1	tablespoon	garlic	finely minced
1	teaspoon	ginger	fresh, finely minced, or 1 tablespoon powdered ginger
1/2	cup	heavy whipping cream
4	tablespoons	butter, unsalted
4	each	catfish fillets	6 to 8 ounces each
1	x	vegetable oil	to fill pan to 1 inch depth
1/2	cup	cornstarch
8	sprigs	cilantro

Rinse the beans under cold running water, then place them in a saucepan with the sherry.

Place over medium heat and cook for 2 minutes.

Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/3.

Scrape the liquid and beans into a blender and puree.

Pass the puree through a strainer to remove the skins of the beans and replace in saucepan.

Add the cream and cook until the sauce has a consistency to coat the back of a spoon.

Off flame, whisk in the butter.

Keep the sauce warm while you cook the fish.

Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess.

Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil.

Cook 3 to 4 minutes on each side, or until crispy and dark golden in color.

Remove to paper towels and pat dry.

To serve, mask the bottom of a serving platter with a little sauce.

Arrange the fillets on the platter, and decorate with cilantro.

Offer the sauce on the side.

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Serving Size 162g

Amount per Serving

Calories 284 73% of calories from fat