Fried Catfish with Chive-Ginger Sauce – a delicious recipe with rice vinegar, soy sauce, lime juice, ginger, garlic, golden brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend.
2
Mix in 3 tablespoons chopped chives.
3
(Sauce can be prepared 1 day ahead.
4
Cover and refrigerate.)
5
Press 1 tablespoon chopped chives onto both sides of fish.
6
Sprinkle fish with salt and pepper.
7
Dredge fish in flour; shake off excess.
8
Pour peanut oil into heavy large skillet to depth of 1/4 inch.
9
Heat oil over medium-high heat.
10
Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side.
11
Transfer catfish to paper towels to drain.
12
Place catfish on plates.
13
Pour sauce over.
14
Garnish catfish with whole chives and serve immediately.
34
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 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, and more.
Yes, Fried Catfish with Chive-Ginger Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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