Pan Fried Catfish

• 1/4 cup black beans, fermented Chinese
• 1/2 cup cornstarch to 1-inch depth
• 1 x vegetable oil to fill pan
• 4 each catfish fillets about 6 oz each
• 4 tablespoons butter, unsalted
• 1/2 cup whipped cream
• 1 teaspoon ginger finely minced fresh
• 1 tablespoon garlic finely minced
• 1 x chicken broth or water
• 1 cup fish stock or low-sodium
• 1/4 cup sherry
• 8 each cilantro sprigs

1. Rinse the beans under cold running water, then place them in a saucepan with the sherry.
2. Place over medium heat and cook for 2 minutes.
3. Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/ 3.
4. Scrape the liquid and beans into a blender and puree.
5. Pass the puree through a strainer to remove the skins of the beans and replace in saucepan.
6. Add the cream and cook until the sauce has a consistency to coat the back of a spoon.
7. Off flame, whisk in the butter.
8. Keep the sauce warm while you cook the fish.
9. Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess.
10. Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil.
11. Cook 3 to 4 minutes on each side, or until crispy and dark golden in color.
12. Remove to paper towels and pat dry.
13. To serve, mask the bottom of a serving platter with a little sauce.
14. Arrange the fillets on the platter, and decorate with cilantro.
15. Offer the sauce on the side.

black beans, cornstarch, vegetable oil, butter, whipped cream, ginger, garlic, chicken broth, fish stock, sherry, cilantro

Taken from recipeland.com/recipe/v/pan-fried-catfish-48312 (may not work)