Ingredients
- 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
Directions
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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.
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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.