Pan-Fried Catfish
| Yield: | 4 Servings |
| Categories: | Seafood, Oriental |
| 1/4 | c | Chinese fermented blk. beans |
| 1/4 | c | Sherry |
| 1 | c | Fish stock OR Low-sodium chicken stock OR Water |
| 1 | tb | Finely minced garlic |
| 1 | ts | Finely minced fresh ginger =OR=- |
| 1 | tb | -Powdered ginger |
| 1/2 | c | Whipping cream |
| 4 | tb | Unsalted butter |
| 4 | Catfish fillets, 6-8 oz each | |
| Vegetable oil to fill pan to 1" depth | ||
| 1/2 | c | Cornstarch |
| 8 | Cilantro sprigs |
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