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Black Bean-Garlic Catfish

  • 20 m
  • 20 m
EatingWell Test Kitchen
“This dish is great for folks who are on the fence about catfish because the pungent black bean-garlic sauce balances the fish's strong flavor. Serve with udon noodles or brown rice and sauteed broccoli with ginger broccoli.”


    • ¼ cup all-purpose flour
    • 1 pound catfish fillets, patted dry and cut into 4 portions
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • 1 tablespoon plus 1 teaspoon canola oil, divided
    • 1 tablespoon black bean-garlic sauce (see Note)
    • 1 tablespoon finely chopped scallion, plus more for garnish
    • 1 tablespoon rice vinegar
    • 1 tablespoon water
    • ⅛ teaspoon crushed red pepper


  • 1 Place flour in a shallow dish. Sprinkle catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour).
  • 2 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.
  • 3 Meanwhile, combine the remaining 1 teaspoon oil, black bean-garlic sauce, 1 tablespoon scallion, vinegar, water and crushed red pepper in a small bowl.
  • 4 Serve the fish with the sauce and garnish with more scallion, if desired.
  • Ingredient Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
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