Bente Birkedal-Hansen of Bethesda, Maryland, says that Azalea Restaurant in Birmingham, Alabama, does a great job with catfish, serving the whole fish with an Asian-style black bean sauce. It would make an impressive main course at a dinner party.
If whole catfish are difficult to get at your local supermarket, order them from the fishmonger and have the fish cleaned.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Using knife, make 6 diagonal slits on 1 side of each fish, spacing evenly and cutting to the bone. Insert 1 ginger slice into each slit. Turn fish over. Make 6 diagonal slits on second side of each fish; insert remaining sliced ginger. Sprinkle catfish with enough rice flour to coat on all sides.
Step 2
Heat 1 1/2 cups peanut oil in heavy large skillet over medium-high heat until thermometer registers 375°F. Gently slide 1 catfish into skillet and fry until golden and almost cooked through, about 5 minutes per side. Transfer to rimmed baking sheet. Repeat frying with second catfish.
Step 3
Bake catfish in oven until cooked through and opaque in center, about 10 minutes. Transfer to platter. Pour Black Bean-Soy Sauce over. Garnish platter with tomato, green onions and lime wedges. Serve immediately.
