Pan-Fried Catfish
Submitted by wigglybumgirl
Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis pan-fried catfish bridges two great food traditions: Southern-style crispy fried fish meets a refined Chinese-inspired sauce built on fermented black beans, sherry, ginger, and garlic, finished with cream and butter.
The sauce comes together first. Fermented black beans simmer in sherry, then get pureed with fish stock, garlic, and ginger into a smooth, deeply savory base. Straining removes the bean skins so the finished sauce is silky. Heavy cream gives it body, and cold butter whisked in off the heat adds a glossy, velvety finish.
The catfish gets a light cornstarch dredge that fries up shatteringly crisp in hot oil. Cornstarch creates a thinner, crunchier crust than flour, and it doesn’t absorb as much oil. Three to four minutes per side is all it takes for a dark golden, crunchy exterior with flaky, moist fish inside.
Chef Tips
- Dry the catfish fillets thoroughly before dredging. Wet fish makes the cornstarch gummy instead of crispy.
- Shake off excess cornstarch. A heavy coating turns pasty and thick instead of light and crisp.
- Whisk the butter into the sauce off the heat. If the sauce is too hot, the butter separates instead of emulsifying into a smooth finish.
- Mask the platter with sauce first, then lay the fish on top. This keeps the crispy bottom from sitting in a puddle.
Variations
- Use tilapia, snapper, or any firm white fish if catfish isn’t available.
- Skip the cream sauce for a simpler preparation and serve the crispy catfish with lemon wedges and tartar sauce.
- Add a teaspoon of chili garlic sauce to the black bean sauce for heat.
Ingredients
Directions
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 ⅓.
Scrape the liquid and beans into a blender and puree.
Pass the purée 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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