General Tso’s Catfish

Catfish fillets that are fried, and then tossed with a wonderful sauce made of soy sauce, hosin sauce, ginger and more. Served over rice

Ingredients:

• 4 U.S. Farm-Raised Catfish Fillets, cut into 1-inch chunks
• ¼ cup cornstarch
• Oil for frying
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• ¼ cup water
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• ½ teaspoon red chili flakes
• 2 cloves garlic, minced
• Rice (for serving)
  

Directions:

1. Toss catfish with ¼ cup cornstarch and set aside.
2. Add oil to a medium-size pan and heat to 380°F.
3. In a small bowl, combine vinegar, soy, hoisin, water, sugar and 1 tablespoon cornstarch.
4. When oil is ready, carefully add catfish and fry until golden and crispy. Remove from pan and drain on paper towels.
5. In another saucepan, heat 1 tablespoon vegetable oil. Add ginger, chili flakes and garlic and cook for 30 seconds. Add vinegar mixture and cook an additional 30 seconds.
6. Add in cooked catfish and toss to coat. Garnish with sliced green onion and additional chili flakes. Serve with rice.