Crispy sesame catfish is served with a Szechwan dipping sauce for a special taste treat. This recipe was developed for McCormick by Southern Living Cooking School.
INGREDIENTS (for 4 servings):
- 1/3 cup lite soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice wine vinegar
- 2 1/2 teaspoons McCormick® Gourmet Collection® Szechwan Seasoning, divided
- 1/2 teaspoon cornstarch
- 1 pound catfish fillets
- 1/2 cup all-purpose flour
- 2 egg whites, lightly beaten
- 1/4 cup McCormick® Gourmet Collection® Sesame Seed
- vegetable oil
Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan seasoning, and cornstarch to a boil in a small saucepan over medium-high heat and cook, whisking constantly, 1 minute or just until thickened. Set sauce aside.
Sprinkle catfish evenly with remaining 1 1/2 teaspoons Szechwan seasoning. Dredge fillets in flour; dip in egg whites, and sprinkle with sesame seeds.
Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F. Fry fish, in batches, 3 to 4 minutes on each side or until fish flakes with a fork. Drain on paper towels. Serve immediately with sauce.