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Whole Sizzling Catfish With Ginger and Ponzu Sauce

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A Catfish recipe.



Ingredients Needed For Whole Sizzling Catfish With Ginger and Ponzu Sauce
* 2 2 1/2 pound Whole U.S. Farm-Raised Catfish, gutted
* 12 slices fresh ginger, blanched
* peanut oil for deep frying
* 1 lemon
* Ponzu Sauce (recipe follows:)
* 1/4 cup soy sauce
* 6 tablespoons mirin (see Note)
* 2 tablespoons lemon juice
* 1/4 cup rice vinegar
* For garnish: Fried Mushrooms, enoki Mushrooms and fresh greens
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Directions To Prepare Whole Sizzling Catfish With Ginger and Ponzu Sauce
1. Make three 2-inch slits on each side of each Catfish. Stuff each slit with a slice of ginger.

2. 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.

3. 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.

4. For Ponzu Sauce: Mix all ingredients in a small bowl. Makes 1 cup.




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Wednesday, December 13, 2017, 3:04 pm


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