Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Catfish | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 U.S. Farm-Raised Catfish fillets, cut into strips 1 inch in diameter
- 8 cups canola oil
- 1/2 cup corn syrup
- 1 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 stalk fresh lemon grass (see Notes)
- 3 tablespoons fish sauce (see Notes)
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 1 cup rice flour (see Notes)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons baking powder
- 2 cups water
- For the Asian slaw:
- 2 cups sunflower sprouts or Italian flat-leaf parsley
- 1 large carrot, julienned
- 5 French breakfast radishes or red radishes, thinly sliced
- =
Directions
1. To prepare the glazed catfish, heat canola oil in a deep fryer or a large, heavy saucepan to 350°F.
2. Mix corn syrup and fruit juices in a medium saucepan. Cook over medium heat until reduced by half. Add soy sauce, lemon grass, fish sauce, red pepper flakes, ginger and garlic and simmer for 1 minute. Remove lemon grass stalk and discard. Set glaze aside and keep warm.
3. Mix flours, cornstarch, baking powder and water in a large bowl. Dip catfish pieces into the batter. Add to the hot oil and cook, turning over to brown on all sides, until crispy and fish flakes when tested with a fork. Drain on paper towels. Add catfish to glaze and toss until well coated.
4. To prepare the Asian slaw, mix sunflower sprouts or parsley, carrots and radishes in a large bowl. Divide the sunflower slaw evenly among four serving plates. Top with catfish pieces. Drizzle some of the remaining glaze over the plates.