Mike's Asian Dipping Sauce & Fried Catfish

Name: Mike's Asian Dipping Sauce & Fried Catfish
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup Soy Sauce; 1/2 cup Chicken Broth; 3 tbsp Extra Fine Minced Fresh Garlic [shaved then minced]; 1/2 cup Fine Shaved Scallions [separate rounds]; 1/3 cup Hot Chile Peppers [thin sliced - Jalapeños - Thai - Habenero - Scotch Bonnet - Ghost - Dried Red Peppers Or Serrano Chiles]; 4 tbsp Fresh Or Bottled Lime Juice [or less]; 1/2 cup Fresh Cilantro [packed-rough chop-no stems]; 1/2 tsp Fresh Minced Ginger; 6 tbsp Light Brown Sugar [more or less]; 1 Red Pepper Flakes [optional]; 1 Chopped Chives [optional]; Chinese Rice Wine [optional]; Fresh Parsley [optional]; 1 tsp Orange Juice Or 1/2 teaspoon Orange Zest [optional]; Shreaded Carrots [optional-for color]; 1 3 lb Frozen Bag Catfish Nuggets [de-thaw amount desired]; 2 large Egg Cold Whites [whisked until frothy]; 1 cup All Purpose Flour; 1 tbsp Each: Garlic Powder & Onion Powder; 1 tsp Each: Black Pepper [or 1/2 tsp white pepper] - Old Bay Seasoning; 1/4 tsp Chinese 5 Spice [optional-if omitting old bay for sodium content concerns]; 1 cup Cornstarch

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

° This really is a wonderfully flavored, versatile, salty, tangy, sweet, acidic & undeniably spicy dipping sauce! Try it out, tweek it, then feel free to make it your very own signature dip!
° Serving a colorful dipping sauce like this - even with Pot Stickers and Wontons - more than ensures each bite is as memorable as the next! Its lack of viscosity only means it'll easily find its way into the deepest nooks and crannies of your thickest fried seafood pieces! Like catfish and soft shell crab!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Saved

Ingredients

1 hour 30 mins

4 servings

Spicy Asian Garlic Sauce
3/4 cupSoy Sauce
1/2 cupChicken Broth
3 tbspExtra Fine Minced Fresh Garlic [shaved then minced]
1/2 cupFine Shaved Scallions [separate rounds]
1/3 cupHot Chile Peppers [thin sliced - Jalapeños - Thai - Habenero - Scotch Bonnet - Ghost - Dried Red Peppers Or Serrano Chiles]
4 tbspFresh Or Bottled Lime Juice [or less]
1/2 cupFresh Cilantro [packed-rough chop-no stems]
1/2 tspFresh Minced Ginger
6 tbspLight Brown Sugar [more or less]
1Red Pepper Flakes [optional]
1Chopped Chives [optional]
Chinese Rice Wine [optional]
Fresh Parsley [optional]
1 tspOrange Juice Or 1/2 teaspoon Orange Zest [optional]
Shreaded Carrots [optional-for color]
Crispy Fried Catfish Nuggets
13 lb Frozen Bag Catfish Nuggets [de-thaw amount desired]
2 largeEgg Cold Whites [whisked until frothy]
1 cupAll Purpose Flour
1 tbspEach: Garlic Powder & Onion Powder
1 tspEach: Black Pepper [or 1/2 tsp white pepper] - Old Bay Seasoning
1/4 tspChinese 5 Spice [optional-if omitting old bay for sodium content concerns]
1 cupCornstarch

Saved

Steps

1 hour 30 mins

1

Items you'll need.
2

Chop all ingredients as directed and mix everything together in the Spicy Asian Garlic Sauce Section. Leave sauce in fridge to marinate for 45 minutes or longer.
3

Your sauce can be served hot, warm or cold and with a myriad of other dishes. Serve this dipping sauce with any type of well coated, deep fried, crispy seafood. If choosing soft shell crab, this recipe will support six medium sized crabs.
4

Tonight, this sauce will accompany several thick, well seasoned, deep fried, crispy catfish nuggets.
5

°De-thaw your required amounts of catfish nuggets in sink. Whisk cold egg whites in a cold metal bowl until frothy. In a separate bowl, mix all powdered ingredients together. Place your [dabbed dry] catfish pieces in egg mixture then dip into your flour coating. Deep fry at 350° or fry nuggets in a stove top pan with 2"-3" of high heat oil. Don't overfill your fryer or pan with too many pieces. 4 or 5 smaller ones should fry at one time, tops. Fry nuggets until done, meaning golden brown and crispy on the outside. About 3 minutes on each side if they're slightly larger pieces. Drain in strainer or on paper towels and serve immediately with a side of your dipping sauce. Enjoy!
6

Authors Note: While your sauce may taste even better with some additional marinade time in the fridge, aesthetically speaking, it won't be nearly as pretty the following day. And, it certainly won't be as vibrant color wise. Plan to make this sauce just before serving but make sure it's chilled for your guests. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 31, 2014 02:17

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Asian Dipping Sauce & Fried Catfish

Mike's Asian Dipping Sauce & Fried Catfish

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