(The ad below will not display on your printed page)
Black Bean-Garlic Catfish
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
1Place 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).
2Heat 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.
3Meanwhile, combine the remaining 1 teaspoon oil, black bean-garlic sauce, 1 tablespoon scallion, vinegar, water and crushed red pepper in a small bowl.
4Serve 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.