Michelle McGlinn's salt and pepper fried catfish provides a delightful twist on traditional preparations, employing flavorful techniques to elevate catfish into an irresistible dish.
By brining the fish in Shaoxing wine and sesame oil, along with a crispy potato starch crust, the flavors of catfish are enhanced while minimizing its characteristic muddy taste.
Using ingredients like white pepper, dried Thai chiles, and scallions, the recipe transforms standard catfish into a remarkable stir-fry snack with a perfectly airy finish.
This dish highlights how catfish can be transformed into something outstanding when prepared thoughtfully, which can change perceptions about this often-misunderstood fish.
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