Fried Fish With Fried Ginger Recipes

FRIED FISH WITH FRIED GINGER

Steps:

• Choose a pot that will accommodate the fish chunks in one layer. Add 2 to 3 inches of oil, turn heat to medium-high, and bring to 350 degrees.
• Meanwhile, peel ginger (if skin is thin, this is best accomplished with a spoon) and julienne it, slice it thinly, or peel strips with a vegetable peeler. When oil is hot, fry ginger until lightly browned, about 10 minutes, adjusting heat as necessary so the temperature remains nearly constant. Meanwhile, season the fish with salt and pepper, and combine flour and cornstarch in bowl.
• Remove ginger with slotted spoon and set aside. Dredge fish lightly in the cornstarch-flour mixture, tapping to remove excess, and slowly add pieces to oil, again adjusting heat as necessary so temperature remains nearly constant. Fry, turning once or twice, until fish is lightly browned and cooked through (a skewer or a thin-blade knife will pass through each chunk with little resistance). Remove with slotted spoon, and drain on paper towels.
• Fry scallions for 15 seconds and remove with a slotted spoon; drain. Refry the ginger for about 30 seconds, then remove and drain. Put fish on plate and garnish with ginger and scallions; drizzle with soy sauce or fish sauce, top with cilantro, and serve.

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE

Steps:

• Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
• In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
• Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
• Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
• When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
• Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

FRIED CATFISH WITH CHIVE-GINGER SAUCE

Steps:

• Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
• Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.