Whole Sizzling Catfish
Wolfgang Puck’s signature Whole Sizzling Catfish is a renowned dish at his restaurant Chinois on Main in Santa Monica, California. This iconic dish features crispy fried fish drenched in a tangy ponzu, ginger, and scallion sauce. The technique involves frying a whole fish, often served with a savory, hot soy-based glaze. This recipe comes from "The Wolfgang Puck Cookbook".
Ingredients
- 1 whole Catfish
- 8 slices Fresh ginger; each peeled and cut 1/4-inch thick
- Salt & Black Pepper
- Cornstarch
- 1/2 Lemon, juiced
- 2 Green onions; sliced thin
- 8- 16 cilantro leaves for garnish
- 1 Fresno Chili, sliced thin Red, fully ripe jalapeno
- Peanut oil for deep-frying
Instructions
- Make 4 deep, diagonal slashes (to the bone) on both sides of fish. Insert ginger into the slashes. Refrigerate.
- Season fish lightly with salt and pepper, then dust heavily with cornstarch. Shake off excess. Reserve.
- Fill wok (or fryer large enough to hold fish) with peanut oil. Add enough oil that the entire fish will be covered by 1 inch. Heat until very hot but not smoking - 375-400*F.
- Add fish to wok slowly, letting it swim into the hot oil head first and curving it slightly so the entire fish can fit into the wok. Cook 5 minutes. Test for doneness by inserting the tip of a knife next to the spine to see if the fish is cooked through.
- Remove fish from the oil and let it drain briefly on several layers of paper towels.
- Drizzle fish with lemon juice, then arrange on the platter. Garnish with sliced fresnos, cilantro, and scallions. Serve with Ponzu sauce and rice.