Include in Print View:

Pan-Fried Catfish

Pan-Fried Catfish recipe image
This elegant dish combines the crunch of pan-fried catfish with a surprisingly luxurious sauce. Fermented black beans are blended with sherry, fish stock, garlic, and ginger, then finished with heavy cream and butter for a silky texture. The result is a savory, umami-rich flavor profile that bridges Chinese culinary traditions with Western comfort food techniques. It is perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen. The crispy fish contrasts beautifully with the smooth, aromatic sauce, making it a memorable main course.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 88.7
Dietary: Gluten-free
Description
This elegant dish combines the crunch of pan-fried catfish with a surprisingly luxurious sauce. Fermented black beans are blended with sherry, fish stock, garlic, and ginger, then finished with heavy cream and butter for a silky texture. The result is a savory, umami-rich flavor profile that bridges Chinese culinary traditions with Western comfort food techniques. It is perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen. The crispy fish contrasts beautifully with the smooth, aromatic sauce, making it a memorable main course.
Ingredients
  • 1/4 cup Chinese fermented black beans
  • 1/4 cup Sherry
  • 1 cup Fish stock (or low-sodium chicken stock/water)
  • 1 tbsp Finely minced garlic
  • 1 tsp Finely minced fresh ginger (or 1 tbsp powdered ginger)
  • 1/2 cup Whipping cream
  • 4 tbsp Unsalted butter
  • 4 fillets Catfish, 6-8 oz each
  • Vegetable oil (for frying)
  • 1/2 cup Cornstarch
  • 8 sprigs Cilantro
Directions
  1. 1
    Rinse the fermented black beans under cold running water to remove excess salt and grit.
  2. 2
    Place the rinsed beans and sherry in a small saucepan over medium heat and cook for 2 minutes to soften.
  3. 3
    Add the fish stock, minced garlic, and ginger to the saucepan. Bring to a simmer and cook for 5 minutes until the liquid reduces by one-third.
  4. 4
    Transfer the bean mixture to a blender and puree until completely smooth.
  5. 5
    Pass the puree through a fine-mesh strainer back into the saucepan to remove any bean skins, pressing with a spatula to extract all liquid.
  6. 6
    Stir in the whipping cream and simmer gently over low heat until the sauce thickens enough to coat the back of a spoon.
  7. 7
    Remove the saucepan from heat and whisk in the unsalted butter until melted and emulsified. Keep warm.
  8. 8
    Pat the catfish fillets dry with paper towels and lightly dredge them in cornstarch, shaking off any excess.
  9. 9
    Heat vegetable oil in a large skillet to a depth of 1 inch over medium-high heat.
  10. 10
    Carefully place the catfish fillets in the hot oil and cook for 3 to 4 minutes per side, until crispy and dark golden brown.
  11. 11
    Remove the fish from the oil and drain on paper towels.
  12. 12
    To serve, spread a small amount of sauce on the bottom of a serving platter, arrange the fillets on top, garnish with cilantro sprigs, and serve the remaining sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 88.7kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.6g3%
Cholesterol 30.0mg10%
Sodium 33.9mg2%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.4g2%
Sugars 0.5g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: catfish, fermented black beans, pan-fried, chinese cuisine, seafood recipe, umami sauce, garlic ginger, crispy fish, sherry, fish stock, cornstarch, cream sauce, dinner ideas, easy seafood, comfort food
Read it online: https://www.chefs-mate.com/recipe/pan-fried-catfish/