FRIED CATFISH w/CHIVE GINGER SAUCE

By BobD

Ingredients

• 2 SERVINGS
• 2 1/2 tablespoons seasoned rice vinegar
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated peeled fresh ginger
• 1 small garlic clove, pressed
• 1 teaspoon (packed) golden brown sugar
• 4 tablespoons chopped fresh chives
• 2 6- to 7-ounce skinless catfish fillets
• All purpose flour
• Peanut oil (for frying)
• Fresh whole chives

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend.

Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.

Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat.

Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side.

Transfer catfish to paper towels to drain.

Place catfish on plates. Pour sauce over.

Garnish catfish with whole chives and serve immediately.