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Serves 4
1/4 cup dry sherry or rice wine
1/2 teaspoon five spice powder
1 pound catfish fillets
1 egg white
2 tablespoons cornstarch
1 cup white sesame seeds
Peanut oil for frying
Green Chili Sauce
Marinate the fillets for 30 minutes in the sherry and five spice powder. Beat the egg white and cornstarch together. Dip fillets into the egg mixture, then coat with sesame seeds.
Heat the oil to 350°F in a heavy skillet or deep-fryer. Fry the fillets until golden brown. Drain on paper towels.
Serve with Green Chile Sauce.
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