Pan Fried Catfish

1. 1

   Rinse the beans under cold running water, then place them in a saucepan with the sherry.

2. 2

   Place over medium heat and cook for 2 minutes.

3. 3

   Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/ 3.

4. 4

   Scrape the liquid and beans into a blender and puree.

5. 5

   Pass the puree through a strainer to remove the skins of the beans and replace in saucepan.

6. 6

   Add the cream and cook until the sauce has a consistency to coat the back of a spoon.

7. 7

   Off flame, whisk in the butter.

8. 8

   Keep the sauce warm while you cook the fish.

9. 9

   Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess.

10. 10

    Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil.

11. 11

    Cook 3 to 4 minutes on each side, or until crispy and dark golden in color.

12. 12

    Remove to paper towels and pat dry.

13. 13

    To serve, mask the bottom of a serving platter with a little sauce.

14. 14

    Arrange the fillets on the platter, and decorate with cilantro.

15. 15

    Offer the sauce on the side.

* Per serving · 4 servings · Values may vary.