Recipe courtesy of Holyfield's New South Grill

Holyfield's New South Grill Cat Fish

  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 1 to 2 servings
Save Recipe

Ingredients

For the catfish:

1 (2 1/2 to 3 1/2 pounds) fresh whole catfish

Salt and pepper

For the dredging flour:

2 pounds rice flour

1 pound all-purpose flour

1/2 pound cornstarch

4 tablespoons five-spice powder

2 teaspoons garlic powder

Salt and pepper, to taste

For the sauce:

2 1/2 cups soy sauce

2 tablespoons chopped cilantro

1 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon chile-garlic sauce

1/3 cup lime juice

2 tablespoons hoisin sauce

2 teaspoon honey

1 teaspoon ground chile

3/4 cup pickled ginger juice or seasoned rice vinegar

For the garnish:

1 medium carrot, peeled

1 medium beet, peeled

2 tablespoons sesame oil

1 large red tomato

1/4 cup scallions, finely sliced

1 tablespoon pickled ginger

1 tablespoon toasted white and black sesame seeds

Directions

  1. Clean and wash the catfish, rinsing thoroughly. Using a sharp knife, partially fillet both sides of the catfish as follows: cut straight into the fillet until the bone stops the knife, then turn the knife in and cut along the bone for about 2 inches, leaving a loose flap of fillet. Make as many of these incisions as it takes to cover both sides of the fish. Season fish and set aside.
  2. Combine dredging flour ingredients on a large plate and mix thoroughly. Set aside.
  3. Combine sauce ingredients in a mixing bowl and whisk together to blend. Set aside.
  4. Using a turning slicer, cut the carrot and beet into long strands. Rinse out the beet. Strain and add to carrot and drizzle with sesame oil. Peel, seed and cut tomatoes into large dice and set aside.
  5. Set fryer to 350 degrees. Dredge catfish in the flour. Shake off excess flour. Place catfish in a fryer basket, folding in the tail so that it curls away from the fish. Cook for about 12 minutes. To check doneness, lift one of the flaps cut in the fillet. If it comes clean off the bone, the fish is cooked. Allow fish to rest for a couple of minutes and transfer to a platter. Using a knife, cut through each flap and dislodge each from the carcass -- thereby finishing the filleting process. Ladle sauce over the entire fish. Sprinkle diced tomatoes and scallions. Put a dollop of pickled ginger on the nose and garnish with beet and carrot noodles as well as toasted sesame seeds. Serve immediately.

Fish Tacos

Fish Fry

New England Clam Chowder

Baja Style Fish Tacos

Perfectly Grilled Steak

Grilled Lamb Chops

New England Clam Chowder

🤤 More Drool-Worthy Recipes