Mekong Fish Fry With Nuoc Cham

• 2 fillets of swai (or catfish) equal to 1 pound
• 1 1/2 cups Rice Krispies
• 1/4 cup toasted rice flour
• 1 teaspoon ground Korean pepper or cayenne
• Peanut oil
• sea salt
• Nuoc cham for dipping as follows,
• 1/2 cup Nuoc Nam fish sauce (we like 3 Crabs)
• 1/4 cup rice vinegar
• 1 dried hot pepper seeded and chopped (bird chile would be good. Use too depending on your heat threshold)
• garlic cloves, chopped
• juice from one squeezed lime
• 1 teaspoon sugar (coconut palm if available)

1. In a food processor grind up the Krispies to the texture of bread crumbs
2. Set up your fry station by beginning with one pan with the rice flour and ground hot pepper and a second pan with the Rice Krispy crumbs
3. Meanwhile in a deep pan (preferably cast iron) or your fryolater heat 3a of peanut oil to a temperature of 375F
4. Cut the swai into large pieces and dredge each first in the rice flour and then in the Krispy mix. Fry until nice and golden and drain on paper towl. Season with sea salt.
5. Combine all of the nuoc cham ingredients and portion out into individual dipping bowls

fillets of swai, rice krispies, flour, ground korean pepper, peanut oil, salt, follows, fish sauce, rice vinegar, pepper, garlic, lime, sugar

Taken from food52.com/recipes/21673-mekong-fish-fry-with-nuoc-cham (may not work)