Sesame Catfish with Szechwan Sauce
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Features of Sesame Catfish with Szechwan Sauce
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Served as main course. Non-vegetarian.
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Ingredients for Sesame Catfish with Szechwan Sauce (Click here for measurement conversion)
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1/3 cup Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Rice Wine Vinegar
2.5 teaspoons Szechwan Seasoning
0.5 teaspoon Cornstarch
1 lb Catfish fillets
0.5 cup All-purpose Flour
2 Egg whites, lightly beaten
0.25 cup Sesame Seed
Vegetable Oil, as needed
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Method for making Sesame Catfish with Szechwan Sauce
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Take soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan seasoning, and cornstarch in a pan and bring to a boil over medium-high heat. Then cook by whisking constantly until thickened. Set sauce aside. Sprinkle catfish evenly with remaining 1.5 teaspoons Szechwan seasoning. Dredge fillets in flour; dip in egg whites, and sprinkle with sesame seeds. Pour oil to a depth of 0.25-inch in a large skillet; heat to 350°F. Fry fish, in batches, 3 to 4 minutes on each side or until fish is tender. Drain on paper towels. Serve immediately with sauce.
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Comments
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Preparation time: 25 minutes
Cooking Time: 8 minutes
Serves: 4
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