If you're on the fence about catfish, you'll be pleasantly surprised at how the pungent black bean-garlic sauce balances the fish's strong flavor. Serve with udon noodles (or brown rice) and sauteed broccoli with ginger.
Nutrition per serving may change if servings are adjusted.
2 tablespoons all-purpose flour
8 ounces catfish fillets, patted dry and cut into 2 portions
¼ teaspoon garlic powder
⅛ teaspoon salt
2 teaspoons canola oil, divided
1½ teaspoons black bean-garlic sauce (see Note)
1½ teaspoons finely chopped scallion, plus more for garnish
1½ teaspoons rice vinegar
1½ teaspoons water
Pinch crushed red pepper
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).
Heat 1½ teaspoons oil in a medium nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.
Meanwhile, combine the remaining ½ teaspoon oil, black bean-garlic sauce, 1½ teaspoons scallion, vinegar, water and crushed red pepper in a small bowl.
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.
193 calories;12 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 18 g protein; 18 mcg folate; 62 mg cholesterol; 1 g sugars; 0 g added sugars; 40 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 0 mg iron; 575 mg sodium; 355 mg potassium