Crispy Glazed Catfish with Sunflower Slaw

Crispy Glazed Catfish with Sunflower Slaw Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This recipe for Crispy Glazed Catfish with Sunflower Slaw is a delicious and flavorful dish that combines the crispy texture of fried catfish with a tangy and sweet glaze. The addition of the fresh and crunchy Asian slaw adds a refreshing element to the dish.

History

This recipe takes inspiration from traditional Asian flavors and cooking techniques, combining them with the Southern favorite of fried catfish. The glaze is a combination of citrus juices, soy sauce, and aromatic spices, creating a unique and delicious flavor profile.

Ingredients

4 U.S. farm-raised catfish fillets, cut into strips 1 inch in diameter
8 cups canola oil
0.5 cup corn syrup
1 cup orange juice
0.25 cup lemon juice
0.25 cup lime juice
0.25 cup soy sauce
1 stalk fresh lemon grass
3 tbsp fish sauce
2 tsp crushed red pepper flakes
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
1 cup rice flour
0.5 cup all-purpose flour
0.25 cup cornstarch
2 tbsp baking powder
2 cups water

Asian slaw

2 cups sunflower sprouts or Italian flat-leaf parsley
1 large carrot, julienned
5 French breakfast radishes or red radishes, thinly sliced

How to prepare

Glazed catfish

Heat canola oil in a deep fryer or a large, heavy saucepan to 350°F (177°C).
Mix corn syrup and fruit juices in a medium saucepan.
Cook over medium heat until reduced by half.
Add soy sauce, lemon grass, fish sauce, red pepper flakes, ginger, and garlic and simmer for 1 minute.
Remove lemon grass stalk and discard.
Set the glaze aside and keep it warm.
Mix flours, cornstarch, baking powder, and water in a large bowl.
Dip catfish pieces into the batter.
Add them to the hot oil and cook, turning over to brown on all sides, until crispy and the fish flakes when tested with a fork.
Drain them on paper towels.
Add catfish to the glaze and toss until well coated.

Asian slaw

Mix sunflower sprouts or parsley, carrots, and radishes in a large bowl.
Divide the sunflower slaw evenly among four serving plates.
Top with catfish pieces.
Drizzle some of the remaining glaze over the plates.

Variations

Substitute the catfish with another firm white fish like tilapia or cod.
Add sliced bell peppers or snap peas to the Asian slaw for extra crunch.
Use a different glaze like a sweet chili sauce or teriyaki sauce for a different flavor profile.

Cooking Tips & Tricks

Make sure to cut the catfish fillets into uniform strips to ensure even cooking.

- Use a deep fryer or a heavy saucepan with enough oil to fully submerge the catfish strips for a crispy texture.

- Keep the glaze warm while frying the catfish to ensure it coats the fish evenly.

- Toss the fried catfish in the glaze immediately after frying to ensure it sticks to the fish.

Serving Suggestions

Serve the Crispy Glazed Catfish with Sunflower Slaw with steamed rice or noodles for a complete meal. Garnish with fresh herbs like cilantro or mint for added flavor.

Cooking Techniques

Deep frying the catfish strips ensures a crispy and golden brown exterior.

- Simmering the glaze allows the flavors to meld together and create a rich and tangy sauce.

Ingredient Substitutions

Use honey or maple syrup instead of corn syrup in the glaze.

- Substitute sunflower sprouts with baby spinach or arugula in the Asian slaw.

Make Ahead Tips

The glaze can be made ahead of time and stored in the refrigerator for up to 3 days.

- The catfish can be battered and fried ahead of time and reheated in the oven before serving.

Presentation Ideas

Arrange the crispy glazed catfish strips on a bed of the Asian slaw for a colorful and appetizing presentation. Drizzle extra glaze on top for a finishing touch.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine like a Sauvignon Blanc or a light and citrusy beer like a wheat ale. For a non-alcoholic option, serve with a glass of iced green tea.

Storage and Reheating Instructions

Store any leftover catfish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the catfish in the oven at 350°F (177°C) until heated through. The slaw can be enjoyed cold as a refreshing side dish.

Nutrition Information

Calories per serving

450 per serving

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 15g

Fats

- Total Fat: 20g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Iron: 15% DV

Alergens

Contains fish, soy, and wheat.

Summary

This dish is a good source of protein and essential vitamins and minerals. It is moderate in carbohydrates and fats, making it a balanced meal option.

Summary

Crispy Glazed Catfish with Sunflower Slaw is a delicious and flavorful dish that combines the crispy texture of fried catfish with a tangy and sweet glaze. The Asian slaw adds a fresh and crunchy element to the dish, making it a well-rounded and satisfying meal option.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, just like today, and I was wandering through the local farmer's market, looking for some fresh ingredients to inspire my next culinary creation. As I passed by the fishmonger's stall, a glint of silver caught my eye. I was drawn to a platter of glistening catfish fillets, their scales shimmering in the sunlight.

I struck up a conversation with the fishmonger, an old friend of mine who had been selling seafood at the market for as long as I could remember. He told me about a new recipe he had tried recently, one that combined the crispy goodness of fried catfish with a tangy sunflower slaw. Intrigued, I asked him for the details, and he gladly shared the recipe with me.

I hurried home, eager to try out this new dish. I gathered the ingredients - fresh catfish fillets, cornmeal, spices, sunflower seeds, cabbage, carrots, and a few other odds and ends - and got to work in my kitchen. The scent of sizzling catfish filled the air, mingling with the sharp tang of vinegar and the nutty aroma of sunflower seeds.

As I plated the dish, I knew I had stumbled upon something truly special. The crispy catfish was perfectly golden brown, the glaze sticky and sweet, while the slaw added a bright, refreshing crunch. I took a bite, and the flavors exploded in my mouth - a symphony of textures and tastes that danced on my tongue.

I knew then and there that this recipe would become a staple in my culinary repertoire. Over the years, I have made it countless times for family gatherings, dinner parties, and lazy Sunday suppers. Each time, it is met with rave reviews and requests for the recipe.

I have tweaked the recipe here and there, adding a pinch of this or a dash of that, but the basic elements remain the same. The catfish is dredged in a seasoned cornmeal mixture, then fried until crispy and golden brown. The glaze is a simple concoction of honey, soy sauce, and a touch of chili paste, simmered until thick and sticky. The slaw is a vibrant mix of shredded cabbage, carrots, and sunflower seeds, tossed in a zesty dressing of vinegar, sugar, and mustard.

As I sit here now, reminiscing about that fateful day at the farmer's market, I can't help but feel a sense of gratitude for the serendipitous encounter that led me to this recipe. It has brought me joy, nourished my loved ones, and sparked countless moments of culinary creativity.

I hope that this story inspires you to seek out new recipes, to experiment in the kitchen, and to savor the simple pleasures of a well-cooked meal. And who knows? Perhaps you, too, will stumble upon a recipe that becomes a beloved favorite, passed down through generations as a treasured family heirloom.