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Katsu-Style Catfish
INGREDIENTS:
- 2 cups cake flour
- 3 eggs
- ½ cup Ty Ling Oyster Sauce
- 4 cups 4C Japanese Style Panko Plain Bread Crumbs
- 4 (6 oz) fresh catfish fillets
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- 1 cup Ty Ling Sesame Oil
- 1 lemon, for wedges
- 1 Ty Ling Garlic & Ginger Vegetable Fried Rice
- ¼ cup pickled Mezzetta Mild Banana Pepper Rings
- ½ cup mayonnaise
- 1 tablespoon Oyster Sauce
- 1 tablespoon garlic stir-in paste
- 1 tablespoon ginger stir-in paste
- 1 teaspoon Ty Ling Pure Sesame Oil
DIRECTIONS:
- Prepare catfish. Place flour in shallow bowl, whisk eggs and Oyster Sauce in a second shallow bowl, and place bread crumbs in a third shallow bowl. Slice catfish into 2-inch strips, then season with salt and ground ginger.
- Dredge fish strips in flour, coating all sides (shake off excess), dip into egg mixture (letting excess drip off), and coat with bread crumbs, pressing with fingers to adhere (wash hands). Chill breaded fish until ready to fry.
- Prepare sauce. Drain banana pepper rings (reserve 1 tablespoon brine); then chop finely. Combine in small bowl: banana peppers, reserved brine, mayonnaise, garlic paste, ginger paste, and Ty Ling Sesame Oil until blended. Chill until ready to serve.
- Place Sesame Oil in large cast-iron skillet and heat to 350°F. Cut lemon into wedges. Place fish in skillet (in batches) and fry 2–3 minutes on each side until golden and 145°F. Drain fish on paper towels. Serve with dipping sauce, lemon wedges, and Ty Ling Garlic & Ginger Vegetable Fried Rice.