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Black Bean-Garlic Catfish

(recipe, Karen M. Vohs)


From The pungent black bean-garlic sauce balances the fish's strong flavor. Serve with udon noodles (or brown rice) and sautéed broccoli with ginger.


  1. 2 tablespoon(s) all-purpose flour
  2. 8 ounce(s) catfish fillets, patted dry and cut into 2 portions
  3. ¼ teaspoon(s) garlic powder
  4. ⅛ teaspoon(s) salt
  5. 2 teaspoon(s) canola oil, divided
  6. 1½ teaspoon(s) black bean-garlic sauce (see Tips & Techniques)
  7. 1½ teaspoon(s) finely chopped scallion, plus more for garnish
  8. 1½ teaspoon(s) rice vinegar
  9. 1½ teaspoon(s) water
  10. Pinch crushed red pepper


  1. Place flour in a shallow dish. Sprinkle catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour).
  2. Heat 1½ teaspoons oil in a medium nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.
  3. Meanwhile, combine the remaining ½ teaspoon oil, black bean-garlic sauce, 1½ teaspoons scallion, vinegar, water, and crushed red pepper in a small bowl.
  4. Serve the fish with the sauce and garnish with more scallion, if desired.