Deep Fried Catfish With Red Pepper-Wrapped Scallions

• 48 ounces corn or peanut oil
• 1 1 1/2-pound catfish (striped bass or flounder may be substituted), cleaned, head and tail left on
• 1 red chili pepper, about 1/2 inch across and 4 inches long
• 8 scallions, white part only, cut into 2-inch lengths
• 2 bunches cilantro, stems trimmed and discarded
• 4 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil

1. In a skillet or deep fryer, heat oil to 450 degrees.
2. Butterfly the catfish by slicing the belly lengthwise.
3. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
4. Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds.
5. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
6. Place the cilantro on a serving platter.
7. Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees.
8. Cook the fish for approximately 5 to 6 minutes, or until golden.
9. When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
10. Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
11. In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil.
12. Heat until it begins to bubble, and pour sauce over the fish.
13. Surround the fish with scallion bundles and serve.

corn, flounder, red chili pepper, scallions, bunches cilantro, soy sauce, sugar, sesame oil

Taken from cooking.nytimes.com/recipes/2671 (may not work)