Fried Whole Catfish With Sweet and Sour Sauce – a delicious recipe with white vinegar, water, brown sugar, catsup, plum sauce, ginger powder. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Set aside the cornstarch roux.
2
In a 2 1/2 qt pot add vinegar, water, sugar, catsup, plum sauce, ginger and salt and bring to a boil and simmer for 10 minutes in a medium low heat.
3
Stirring from time to time.
4
Adjust at this point and time to taste.
5
Thicken with the cornstarch roux and keep warm.
6
Take the whole catfish and clean inside and outside and with a chef knife make 3 slice along the side of the catfish about 2 apart and season with salt the inside and outside and cover the catfish with cornstarch and pat off extras cornstarch.
7
In a wok halfway fill with oil over a high heat to 350 and place the catfish head first and lower catfish into the hot oil and deep fry to a golden brown and with a wok spatula of hot oil pour over the catfish.
8
Place the cooked catfish onto a large serving platter and pour the sweet and sour sweet over the catfish.
223
kcal
Calories
55
g
Carbs
Carbs
* 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 12 ingredients. The key ingredients include: 1 cup white vinegar, ½ cup water, 1 cup dark brown sugar, 1 cup catsup, and more.
Yes, Fried Whole Catfish With Sweet and Sour 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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