Whole Sizzling Catfish With Ginger And Ponzu Sauce

• 2 (2 1/2 lb) catfish, gutted
• 12 slices fresh ginger, blanched
• peanut oil (for deep frying)
• 1 lemon
• Ponzu Sauce
• 1/4 cup soy sauce
• 6 tablespoons mirin
• 2 tablespoons lemon juice
• 1/4 cup rice vinegar
• For garnish
• fried mushroom
• enoki mushrooms
• fresh greens

1. Make three 2-inch slits on each side of each catfish.
2. Stuff each slit with a slice of ginger.
3. Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
4. Heat oil until sizzling hot.
5. Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
6. Drain on paper towels.
7. Place on serving plates and squeeze lemon juice over the hot catfish.
8. Garnish with fried mushrooms, enoki mushrooms and greens.
9. Serve with a bowl of ponzu sauce.
10. For Ponzu Sauce: Mix all ingredients in a small bowl.
11. Makes 1 cup.

ginger, peanut oil, lemon, ponzu sauce, soy sauce, mirin, lemon juice, rice vinegar, mushroom, enoki mushrooms, fresh greens

Taken from www.food.com/recipe/whole-sizzling-catfish-with-ginger-and-ponzu-sauce-23043 (may not work)