Fried
Catfish with Panko Crust
Catfish
Seasoned Flour for dusting
Egg Wash
Panko (Japenese dried bread crumbs)
Oil for frying
Dredge the catfish in seasoned flour; shake off excess flour.
Dip in egg wash, then in panko. Place in preheated saute pan with
about 1/2 inch of oil on the bottom. Brown the first side; turn
and finish cooking cooking the catfish until done.
Cilantro
and Three Cabbage Slaw
1 c Napa
caggage, chiffonade
1 c green caggage, chiffonade
1 c purple cabbage, chiffonade
3/4 c cilantro chopped
1/2 c daikon sprouts
1/2 c red onion sliced thin
Toss all ingredients for slaw.
Thai
Vinaigrette
1 c salad
oil
1/4 c lime juice, fresh squeezed
2 tsp each chopped fresh mint and basil
1 1/2 tsp soy sauce
1 tsp fresh lemon zest
1 tsp hot red chili, finely minced,
adding the seeds makes it hotter
1/2 tsp garlic minced
1/2 tsp shallot minced
1/2 tsp fresh ginger minced
1/4 tsp cardamom
1/2 t black pepper
Salt: add if nescessary to adjust seasoning
Mix all
ingredients together, adding and adjusting any ingredient for
desired taste.
Fried
Wonton Skins
Wonton
skins, separated: if small cut in half to make two triangles and
if large, cut into quarters to make 4 triangles.
Preheat
frying oil to 350°F. Fry the skins until blistered and brown.
Transfer to towelling to drain.
